Tomato Chile Salsa

Yield:
Makes 4 cups

This is a good all-around salsa that will enhance the flavor of almost any dish. A rich tomato favor is important in this salsa, so when tomatoes are out of season, substitute good-quality canned organic tomatoes.

Ingredients:

2 tsp olive oil

1/2 medium onion, diced 1/2 inch

3 small garlic cloves, peeled and chopped

2-3 dried ancho chiles, seeded and torn into pieces

1 pint whole peeled tomatoes, roughly chopped (6 tomatoes total)

1 cup water or basic vegetable stock

1tsp sea salt, add more to taste

14 tsp fresh ground pepper

2 tbsp fresh oregano, or 1 tbsp dried

Fresh cilantro (12 sprigs), about 1/2 cup, stemmed and chopped

Directions:

1. In a 10-inch sauté pan, heat the oil over medium heat. Add the onion, garlic, and dried chiles, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chiles.

2. Add the tomatoes, reduce the heat slightly, and cook for another 10 minutes, stirring often.

3. Add the water or stock, 1 teaspoon of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.

4. Stir in the oregano, cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.