Total Calories: 106
Yield: 1 quart
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Put the tomatoes skin-side down on the lined baking sheet. Sprinkle the onion and garlic over the tomatoes and bake for 15 minutes. Let cool.
Put the tomatoes, including the onion and garlic, ancho and red chiles, and cilantro in a blender and process on high speed until smooth. Stored in a sealed container in the refrigerator, Picante Salsa will keep for 5 days.
Note: I recommend wearing rubber gloves when seeding hot chiles. For a spicier salsa, leave the seeds in the chiles.
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