Yield: 1 1/2 cups

Ancho chiles, halved, seeds and membranes removed 2
Water as needed
Tomatoes, canned, drained 1 cup
Red bell pepper, roasted 1 Tbsp.
Onions, minced 2/3 cup
Anaheim or poblano chiles, seeded, chopped 1/2 cup
Garlic, minced 1 tsp.
Cilantro, chopped 1 Tbsp.
Fresh lime juice 1 Tbsp.
Red-pepper flakes to taste
Kosher salt and freshly ground pepper to taste


1. In saucepan, cover ancho chiles with water and bring to boil. Remove from heat; let soak 30 minutes. Remove from water; drain. Place in food processor with tomatoes and bell pepper. Purée until smooth.

2. In saucepan, combine chile-tomato mixture with onions, Anaheim chiles and garlic; simmer 15 to 20 minutes. Remove from heat; add cilantro and lime juice. Season to taste with red-pepper flakes, salt and pepper.