Chile Piquin Salsa

Ingredients

• This salsa is served either smooth or as a salsa that has texture. It&rquo;s best made with fully ripe tomatoes, but if they aren&rquo;t available, canned tomatoes can be substituted. The flavor of the salsa is better made with canned, rather than under-ripe tomatoes.

• 2 tablespoons crushed chile piquin, including seeds

• 6 roma tomatoes, chopped or substitute 2 cups canned tomatoes

• 1 8-ounce can tomato sauce

• 1 small onion, chopped

• 1 tablespoon red wine vinegar

• 1 teaspoon garlic powder

• 2 teaspoons sugar

• Pinch ground cumin

• Pinch oregano, Mexican preferred

• Salt to taste

Instructions

In a mixing bowl, cover the chiles with 1 cup of very hot water and let steep for a couple of minutes.

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste.

Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.