Cascabel Chile-Blackened Tomato Salsa

• 3 tablespoons vegetable oil
• 1/2 medium onion, cut into 1/4-inch dice
• 12 ounces tomatoes, blackened (page 164)
• 12 dried cascabel chiles, dry-roasted (page 152), stemmed, seeded, and rehydrated
• 2 cloves garlic, dry-roasted (page 158)
• 5 tablespoons pumpkin seeds, toasted (page 162)
• 1/2 teaspoon kosher salt

1. In a skillet, heat 1 tablespoon of the oil over medium-high heat and saute the diced onion until it begins to caramelize, about 5 minutes.
2. In the jar of a blender, add the onion, tomatoes, cascabel chiles with their soaking water, garlic, pumpkin seeds, and salt and puree until smooth.
3. Strain through a medium-mesh strainer.
4. To refry, in a large, heavy nonstick skillet, heat the remaining 2 tablespoons oil over high heat until almost smoking.
5. Pour in the puree at once, tilting the pan away from you as the puree will spatter; remove from the heat, stirring to blend.
6. If necessary, refry the puree in batches; you want to refry no more than 1/2 inch of puree in the pan at one time.

vegetable oil, onion, tomatoes, chiles, garlic, pumpkin seeds, kosher salt

Taken from www.epicurious.com/recipes/food/views/cascabel-chile-blackened-tomato-salsa-393981 (may not work)