INGREDIENTS

2 oz.  Ancho Chiles , stemmed, seeded 
8 oz.  Tomatoes , roasted in oven until soft 
4 cloves  Garlic , roasted with skin on in a dry pan, peeled 
6 oz.  Onion , sliced 1/4" thick, charred in a dry pan 
 Salt , kosher to taste 

DIRECTIONS

1.) Toast the chilies in a dry pan over medium heat until wisps of smoke appear. Bring a saucepan of water to a boil, remove from heat, and add the chilies. Allow to steep for 30 minutes.

2.) Remove the chilies from the steeping liquid and place in a blender with remaining ingredients, as well as ½ cup of the steeping liquid. Blend on high until smooth. Reserve warm for service.