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Papalote Salsa
http://www.chow.com/recipes/10646

Ingredients:
- 5 medium roma tomatoes, cored and halved
- 0.75 cups water
- 10 dried arbol (or cayenne or pequin) peppers
- 2 tsp ground dried pasilla (or ancho/poblano) peppers (mild)
- 1 tbsp kosher salt
- 1 tsp sugar
- 3 tbsp white vinegar
- 2 tbsp ground smoked sweet red onions (optional)
- 2 tbsp unsalted hulled pumpkin seeds OR
  1.5 tbsp roasted pumpkin or roasted sunflower butter
- 1/4 cup minced scallions
- 1/4 cup coarsely chopped cilantro

Directions:
- Stem, half, and de-seed the arbol peppers.
- Heat the broiler.
- Line a baking sheet with aluminum foil and place tomatoes skin side up
  on the baking sheet.  When the broiler is hot, char the tomatoes until
  the skins are slightly burned.
- Remove tomatoes from the oven and place them in a stainless steel pot.
- Add chiles de arbol, pasilla peppers, smoked onions, salt, sugar, and water.
  Optionally, mash the ingredients together with a potato masher.
- Bring to a boil, then reduce to a simmer.
  Cook for 20 minutes, stirring often.
- If using raw pumpkin seeds, while tomato mixture is cooking, heat oven
  to 350 F and toast pumpkin seeds on a rimmed baking sheet until just
  browned.  Remove seeds from the tray and cool.
- After cooking 20 minutes, add vinegar to tomato mixture.
  Cook for 1 minute.
- Place mixture in a blender, add the toasted pumpkin seeds (or
  pumpkin/sunflower butter), and blend until smooth.
- Pour salsa into a container and stir in scallions and cilantro.
- Refrigerate for several hours before serving.

Notes:
- 35 mins, plus several hours for chilling
- Makes about 3 cups
- Pumpkin/sunflower butter blends in better than raw pumpkin seeds.
- one small dried ancho ground up is ~ 3 tsp


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