Chipotle Cascabel Salsa
with Roasted Tomatoes and Tomatillos

3 dried chipotle chiles; 
use dark red chipotles colorados-
often sold as moritas in the U.S. 
3 dried round cascabel chiles
1/2 pound tomatillos, husked and rinsed, 
about 6 to 7 medium
1/2 pound ripe tomatoes, 
preferably plum, about 3 medium
6 garlic cloves, peeled
1 large white onion, sliced 1/4-inch thick
1-1/2 teaspoons chopped fresh thyme
1/2 cup water, approximately
A generous teaspoon salt
1/2 teaspoon sugar, optional

1. Heat broiler and set a heavy skillet 
over medium heat. 
Break stems off chiles; 
scoop them into the heating skillet and stir, 
pressing them down regularly, 
until you notice the chiles have darkened 
a little in spots and they fill the kitchen 
with their spicy aroma. 
The whole toasting process will take 
2 to 3 minutes. 
Scoop chiles into a bowl; 
pour very hot tap water on them 
and lay a plate over them 
to keep them submerged. 
2. On a broiler pan or heavy baking sheet, 
lined with heavy-duty foil to ease clean up, 
spread out whole tomatillos and tomatoes; 
set under broiler. 
Let roast 5 to 6 minutes until softened 
(and cooked through)
 and blackened in splotches on one side.
(Tomatillos will turn olive in color 
and blacken in splotches.) 
Use tongs to turn them over. 
Broil another 5 to 6 minutes 
until completely softened and 
equally darkened on the other side. 
Remove to cool. 
3. Turn oven down to 425º F. 
On a pan or baking sheet, 
spread out garlic and onion, breaking onion 
into rings so they will roast evenly. 
Set in oven; roast, stirring well 
every few minutes, 
until beautifully roasted. 
You want the garlic soft 
and the onion richly browned. 
There may be a couple of charred 
ends here and there, 
but don't let the vegetables burn 
or the salsa will be bitter. 
Total roasting time will be about 15 minutes. 
(For an even smokier flavor, grill-roast onions 
and garlic in a perforated grilling pan 
over a moderately low charcoal fire.) 
4. Scrape onion and garlic into a food processor. 
Cover and pulse until finely chopped, 
but not a pasty smooth purée. 
Scoop into a large bowl. 
5. Drain rehydrated chiles 
(they should have soaked about 20 minutes by now, 
and should be soft but will 
not have lost their flavor). 
For a less rustic salsa, 
peel the skins off the cooled tomatoes 
and cut out cores, 
working over a baking sheet to catch the juices. 
Without washing the processor, 
scoop in the chiles, then add tomatillos 
(do not peel or core) 
and tomatoes with all their juices. 
Pulse a few times, 
then let machine run until everything 
is quite finely puréed. 
This takes a minute or so, 
since dried chile skins are tougher 
than fresh chile skins. 
Scrape into bowl with onion and garlic, 
then stir in fresh thyme and enough water 
for an easily spoonable consistency. 
6. Taste, then season with salt and optional sugar. 
This salsa is made somewhat thin and very soft in Mexico; 
it should be highly seasoned, 
a little salty with enough sugar to balance 
the bite of the chiles and the tang of the tomatillos. 
Use immediately or cover and refrigerate; 
use within 5 days.