Pasilla Raisin Salsa Recipe

• 2 tablespoons raisins
• 2 tablespoons balsamic vinegar
• 5 plum tomatoes, cored and halved
• 10 dried pasilla chiles, stemmed, halved and seeded
• 2 teaspoons salt
• 1/4 cup slivered almonds
• 1 tablespoon white vinegar
• minced scallions, for garnish

1. In a small bowl, combine raisins and balsamic vinegar, and set aside, and preheat the broiler.
2. On a foil-lined baking sheet, place tomatoes skin side up. Broil tomatoes until skins begin to blacken. At that point, place tomatoes in a medium pot with pasillas, salt, and 1 1/2 cups water. Bring to a boil, then reduce to a simmer. Cook 20 minutes, stirring often.
3. In a dry skillet over medium heat, toast the almonds until pale brown and fragrant. Remove almonds from pan and let cool.
4. Add vinegar to tomato mixture, and cook briefly. Add toasted almonds and raisin-balsamic mixture. Let cool briefly, then pour mixture into a blender, and carefully blend.
5. Refrigerate for at least 1 hour before serving to allow flavors to blend. Garnish with scallions, and serve.

raisins, balsamic vinegar, tomatoes, chiles, salt, almonds, white vinegar, scallions

Taken from www.seriouseats.com/recipes/2008/09/chile-pepper-magazine-pasilla-raisin-salsa-recipe.html (may not work)