Toasted Chile Salsa

• 3 plum tomatoes
• 5 dried guajillo chiles, stemmed and seeded
• 5 unpeeled garlic cloves
• 2 cups water
• 1 tablespoon achiote paste
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon cider vinegar

1. Preheat broiler to high.
2. Place tomatoes on a baking sheet. Broil tomatoes 15 minutes or until charred, turning once. Cool 5 minutes. Peel; discard skins.
3. Heat a large cast-iron skillet over medium heat. Add chiles and garlic. Toast chiles until smoke wisps appear (about 1 minute). Remove chiles from pan. Toast garlic 7 minutes or until well charred, turning occasionally. Remove from pan; cool 5 minutes. Remove garlic skins; discard.
4. Combine 2 cups water and achiote paste in a saucepan; bring to a boil, stirring until paste dissolves. Turn off heat. Add chiles; weigh down with a ramekin or saucer to keep submerged. Cover; let stand 45 minutes.
5. Combine tomatoes, chiles, garlic, 1/4 cup steeping liquid, salt, sugar, and vinegar in a blender; blend until smooth.

tomatoes, guajillo chiles, garlic, water, achiote paste, kosher salt, sugar, cider vinegar

Taken from www.myrecipes.com/recipe/toasted-chile-salsa (may not work)