Salsa Quemada Riques - cooking recipe

Ingredients

3 canned tomatoes, from a 14 . 5-oz can of redpack whole peeled tomatoes with juice (drained)
4 garlic cloves, roasted
1/2 medium onion, roasted
1 teaspoon salt
3 dried pasilla peppers
4 chiles de arbol
1/2 cup water
1 dash cumin
1 dash fresh black pepper
1/2 lime, juice of

Preparation

Rinse peppers under cold water.
In skillet (medium heat) heat chilies, turning occasionally.
You will start smelling their roasted aroma.
Be careful not to burn them.
It will take approximately 3 minutes.
Put chilies into a bowl; cover with hot water and let sit for 5 minutes.
Drain chilies thoroughly.
Remove most seeds, leaving in a few (approximately 15).
Put chilies in blender and blend with remaining ingredients.
Serve with totopos (chips).
Also works great with pork, beef tenderloin and lamb.