Ancho Dipping Salsa

• 8 Roma tomatoes, cored
• 3 cloves garlic
• 1 medium yellow onion, quartered
• 2 jalapeno chiles, stemmed and seeded
• 1 tablespoon olive oil
• 4 ancho chiles, stemmed and seeded
• 2 chipotle chiles, stemmed and seeded
• 1 1/2 teaspoons kosher salt
• Pinch of sugar
• 2 tablespoons freshly squeezed lime juice (about 1 medium lime)

1. Preheat the oven to 425F.
2. Roast the tomatoes in the oven in a large baking pan for about 30 minutes.
3. Remove from the oven; add the garlic, onion, and jalapenos, and drizzle with olive oil.
4. Return the pan to the oven and roast for another 20 minutes.
5. Meanwhile, place the ancho and chipotle chiles in a bowl and cover with boiling water.
6. Use a plate or small bowl to weigh down the chiles, keeping them submerged.
7. Soak them until softened, about 15 minutes.
8. Drain the chiles.
9. Set aside.
10. When the roasted vegetables are done, remove the skins from the tomatoes and discard.
11. In the work bowl of a food processor fitted with the metal blade, pulse the roasted vegetables in 2 separate batches.
12. Dont over-pulse or youll end up with a pureed salsa, not a chunky one.
13. Pour the processed salsa into a large bowl.
14. Puree 2 of the reconstituted ancho chiles in the (unwashed) food processor.
15. Stir the pureed chiles into the salsa mixture.
16. Pulse the remaining anchos and the chipotles until finely chopped, but not pureed.
17. Stir the chopped chiles, salt, sugar, and lime juice into the salsa.
18. Cover and refrigerate until ready to use.

tomatoes, garlic, yellow onion, jalapeno chiles, olive oil, ancho chiles, chiles, kosher salt, sugar, freshly squeezed lime juice

Taken from www.epicurious.com/recipes/food/views/ancho-dipping-salsa-382640 (may not work)