Authentic Chile Pasado Salsa

1.Rinse the dried chile pasado peppers under cold water to remove any dust or debris.

2.In a medium saucepan, bring 2 cups of water to a boil. Add the chile pasado peppers and reduce the heat to a simmer. Cook for about 10 minutes, or until the peppers are soft.

3.While the peppers are simmering, roast the tomatoes, onion, and garlic in a dry skillet over medium heat until they are charred on all sides. This should take about 10 minutes.

4.Once the peppers are soft, remove them from the water and let them cool slightly. Remove the stems and seeds from the peppers.

5.In a blender, combine the softened chile pasado peppers, roasted tomatoes, onion, garlic, fresh cilantro, lime juice, ground cumin, salt, and pepper. Blend until smooth.

6.In a large skillet, heat the vegetable oil over medium heat. Pour the blended salsa into the skillet and cook for about 5 minutes, stirring occasionally.

7.Add 1/2 cup of water to the skillet and continue to cook for another 10 minutes, or until the salsa has thickened to your desired consistency.

8.Taste and adjust seasoning with more salt and pepper if needed.

9.Remove from heat and let the salsa cool slightly before serving.