SALSA ROJA

4 OZ DRIED CHILIES, SOAKED IN 1 C BOILING WATER

1 LARGE TOMATO

1/2 LARGE ONION

3 CLOVES GARLIC

2 T CIDER VINEGAR

2 TSP CUMIN

1/2 TSP DRIED MEXICAN OREGANO

1/2 TSP CINNAMON

1/2 TSP ACHIOTE

1 TSP SALT

SOAK CHILIES IN BOILING WATER FOR 10 MINUTES.

BLENDERIZE CHILIES WITH REMAINING INGREDIENTS.

COOKING BEFORE USE MELLOWS OUT THE ONION, BUT YOU CAN USE THIS UNCOOKED TOO.

NOTES:

YOU CAN VARY THIS A LOT, DEPENDING ON THE VIBE YOU WANT: CHIPOTLES+ACHIOTE FOR SMOKY, HABAÑEROS+CUMIN+YELLOW TOMATOES FOR WARM HEAT. THE MAGIC BULLET IS GOOD FOR THIS.