Smoky Tomato Chili Salsa

• 1 cup Pumpkin seeds
• 20 pieces Good ripe tomatoes--campanile, kumamoto or roma. Roma is fine
• 2 pieces Dried Guajillo Chili
• 3 cups New Mexico dried chili (the small red common one)
• 5 piece Dried chipotle chile (not in adobo sauce-that will change the flavor)
• 1/4 cup White vinegar
• 1 packet Chicken stock, condensed
• 1 bunch Cilantro
• 1 tablespoon Sea salt
• 2 piece Dried habanero chili

1. Cook the dried chilis with vinegar, salt, a slight amount of sugar (I use stevia) and some water.
2. Meanwhile, cut romas in half and put cut side down on a baking sheet. Put them under the broiler until blistered and skin is partially blackened.
3. Roast pepitas in a skillet over low heat, or in the oven on low heat. Watch carefully so they're toasted, not burnt.
4. Taste chili/vinegar mixture for balance, and add tomatoes.
5. Puree in blender (careful with the heat). Slowly add pumpkin seeds. You want a burnt orange color, and slightly thick consistency.
6. Add chopped cilantro and adjust salt. Serve with chips of vegetables.

pumpkin seeds, tomatoes, guajillo chili, chili, chile, white vinegar, chicken, cilantro, salt, chili

Taken from www.epicurious.com/recipes/member/views/smoky-tomato-chili-salsa-5d042887c9751c2ef9672c99 (may not work)