10mediumdried chile de arbol stemmed, halved lengthwise, and seeded
1mediumdried pasilla chile stemmed, halved lengthwise, and seeded
2tablespoonsshelled pumpkin or sunflower seeds
1tablespoonkosher salt
1teaspoonunrefined cane sugar
1 1/2cupswater
3tablespoonswhite wine vinegar
1/4cupfinely chopped green onions (aka scallions)
1/4cuppacked finely chopped fresh cilantro leaves
Instructions
Toast The Chiles: Heat the oven to 350°F and arrange a rack in the middle. Arrange chiles on baking sheet and the pumpkin seeds in a small ovenproof pan and toast the chiles until fragrant and puffed, about 5 minutes and the pepitas until golden brown, about 10 minutes.Remove from the oven and set aside to cool.
Char The Tomatoes: Heat the broiler to high and arrange a rack in the middle. Line a baking sheet with aluminum foil, then place the tomatoes. Broil the tomatoes until the skins are slightly charred. Remove from the oven and set aside.
Simmer The Tomatoes: Place the roasted tomatoes and toasted chiles in a large stainless steel pan over high heat. Add the salt, sugar, and water and stir to combine. Bring to a boil, reduce the heat to low, and simmer, stirring often, until the mixture has reduced slightly and thickened, about 20 minutes.
Finish The Salsa: Add the vinegar to the tomato mixture and cook for 1 minute. Carefully place one-third to one-half of the mixture in a blender, add the toasted pumpkin seeds, scallions, and cilantro, remove the plug on the blender top so it lets off heat, then carefully blend until smooth. (You will have to do this in batches. Do not fill the blender beyond its capacity or it will shoot salsa everywhere in your kitchen!)Pour the salsa into an airtight resealable container, taste, and add more salt, pepper, or vinegar, as desired. Refrigerate uncovered until thoroughly chilled before serving, at least 2 hours.TIP: Salsa can be made up to 4 days ahead of time. Store refrigerated in an airtight container until ready to use.