Chipotle-Cascabel Salsa With Roasted Tomatoes And Tomatillos - cooking recipe

Ingredients

3 dried chipotle chiles
3 round dried cascabel chiles
1/2 lb tomatillo, husked and rinsed (about 6 to 7 medium)
1/2 lb plum tomato (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 (about)
1 teaspoon salt (about)
1/2 teaspoon sugar (optional)

Preparation

Pull the stems off chiles and place them in a heavy skillet over medium heat. Stir and press down regularly until chiles have darkened a little in spots and they fill the kitchen with spicy aroma, about 2 to 3 minutes.
Scoop chiles into a bowl and pour very hot water on them and lay a small plate to keep them submerged for no more than 30 minutes.
Lay tomatillos and tomatoes on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and tomatoes and roast other side for 5-6 more minutes or so until completely softened and darkened on the other side. Set aside to cool.
Turn oven to 425 F and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature.
In a blender or food processor, pulse onion and garlic until finely chopped but not pasty smooth. Scoop into a bowl.
Peel the skin off the cooled tomatoes and cut out the cores but catch all the juices.
Place drained chiles, tomatoes with their juices, and tomatillos in a blender or food processor. Pulse a few times and let the machine run until everything is finely pureed about 1-2 minutes. Pour this mixture into a bowl with onion and garlic and stir in fresh thyme and enough water to give it an spoonable consistency.
Taste, then season with salt and sugar. Use within 5 days or freeze.