Roasted Tomato and Chipotle Salsa

• 3 dried chipotle peppers
• 2 dried cascabel peppers
• 2 cups boiling-hot water
• 4 medium tomatoes, halved
• 1/2 small white onion, coarsely chopped
• 1/4 cup loosely packed fresh cilantro
• 1 cup soybean oil
• 1 teaspoon coarse salt

1. Preheat the broiler.
2. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes.
3. Discard stems.
4. Put tomatoes onto a baking sheet.
5. Broil tomatoes, turning once, until blackened, about 4 minutes per side.
6. Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth.
7. With the machine running, pour in the oil in a slow, steady stream.
8. Season with salt.
9. The salsa can be refrigerated in an airtight container up to 5 days.
10. Serve warm or at room temperature.

peppers, peppers, boilinghot water, tomatoes, white onion, cilantro, soybean oil, coarse salt

Taken from www.epicurious.com/recipes/food/views/roasted-tomato-and-chipotle-salsa-393297 (may not work)