Chile Rojo Salsa

• 4 dried pasilla chiles (1 1/2 ounces), stemmed and seeded (see Note)
• 2 dried guajillo chiles (1/2 ounce), stemmed and seeded (see Note)
• 1/4 cup golden raisins
• 3 cups boiling water
• 1 teaspoon sesame seeds
• 1/2 teaspoon cumin seeds
• 1 large tomato, coarsely chopped
• 1 medium onion, quartered
• 1 garlic clove, smashed
• 1/2 cup water
• 2 tablespoons fresh lime juice
• Salt

1. In a large heatproof bowl, cover the dried chiles and raisins with the boiling water; set a plate on top to submerge the chiles.
2. Let stand until softened, about 15 minutes.
3. Drain the chiles and raisins and transfer to a blender; reserve 1/4 cup of the soaking liquid.
4. In a small skillet, toast the sesame seeds and cumin over moderately high heat until fragrant and golden, shaking the pan, about 2 minutes.
5. Transfer the seeds to the blender.
6. Add the tomato, onion, garlic, lime juice, 1/4 cup of reserved soaking liquid and 1/2 cup of water and puree until smooth.
7. Strain the salsa through a fine sieve, pressing hard on the solids.
8. Season the salsa with salt.

chiles, guajillo chiles, golden raisins, boiling water, sesame seeds, cumin seeds, tomato, onion, garlic, water, lime juice, salt

Taken from www.foodandwine.com/recipes/chile-rojo-salsa (may not work)