I'm super proud of this recipe– it's one of my favorites and a staple for me.

When I was at cooking school in Mexico, we spent a lot of time making salsas. It’s one of my favorite parts of the cuisine, but it can be time consuming. Toast the chiles, soak the chiles, char the onion, roast the garlic and tomatoes, and then finally blend it all together.

This recipe is great because it manages to collapse that entire process into a one-pan project. All of the ingredients get cooked together in a single pan, everything gets lightly sautéed, and then the steaming process helps to soften up the dried chiles (replacing the soaking process), soften the tomatoes, and bring out the natural sweetness in everything.

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