Roasted Salsa

• 1 dried pasilla chili (see note)
• 2 dried chipotle chilies
• 8 plum tomatoes, halved
• 2 small onions, peeled and halved
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 1 1/2 teaspoons lemon juice

1. Place the chilies in a small bowl and cover with boiling water.
2. Soak for 20 minutes.
3. Drain, remove and discard stems and set chilies aside.
4. Preheat broiler.
5. Place tomatoes, onions and garlic in a bowl, add oil, salt and pepper and toss.
6. Place vegetables on a pan lined with foil and broil about 6 inches from heat, until browned, about 8 minutes.
7. Blend the vegetables and chilies in a blender until smooth.
8. Add sugar and lemon juice and blend until combined.
9. Season to taste with salt and serve.

chili, chilies, tomatoes, onions, garlic, olive oil, kosher salt, black pepper, sugar, lemon juice

Taken from cooking.nytimes.com/recipes/8047 (may not work)