Red Flame Salsa

4 ancho chiles, stemmed, split and seeded
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 (14 1/2 oz) can tomatoes in juice, drained, juice reserved
1 tablespoon fresh lime juice
Salt to taste

Heat a large skillet over medium-high heat. Place the chiles skin side down in
the skillet and cook until they are a deeper shade and more pliable, about
2 minutes. Transfer to a medium bowl, add enough hot water to cover, and put a
saucer on top of the chiles to submerge them. Let stand until softened, about
20 minutes, then drain well.
Heat the oil in a medium skillet over medium heat. Add the onion, jalapeno and
garlic and cook, stirring often, until the onion softens, about 3 minutes.
Remove from the heat.
Combine the drained tomatoes and chiles in a blender. Puree, adding enough of
the reserved tomato juice to reach the desired thickness. Transfer to a medium
bowl, stir in the onion mixture, and season with salt. Let cool to room
temperature. (The dip can be prepared up to 2 days ahead, covered, and
refrigerated.) Transfer to a serving bowl and serve at room temperature.

Make-Ahead: The salsa can be prepared up to 2 days ahead.

Ancho chiles give this salsa its moderately high heat level and deep red
color. If you wish, add 1 cup fresh or frozen corn kernels or canned beans
to the salsa to provide extra substance.

Makes about 3 cups

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