*See Kitchen Notes for substitutions and further information.
Heat ½ cup canola oil over a medium low heat. While heating, add the dried chile pods, garlic and coriander. When the garlic begins to sizzle (bubbles start to form around the garlic pieces), reduce the heat to low. Let the chiles cook in the oil for 10 minutes then remove from heat. Keep an eye on it and if the garlic or chile starts to get too dark (past lightly toasted), remove the garlic and reduce the heat to as low as possible for the rest of the time.
Strain the oil with the chile and garlic. Transfer the chile, garlic, and coriander to the blender along with 1 tsp. oil. Save the chile infused oil for another use.
Making the chile paste - Add one of the Roma tomatoes (or ¼ cup canned tomatoes) to the blender with the chiles. Blend to a smooth paste. Pour the paste into a small container. For a medium heat salsa, return 2 Tbsp. of the paste to the blender. For a hot salsa, use 3 Tbsp. paste. For a very hot salsa, use it all. Reserve any remaining paste for another batch of salsa or another use.
Coarsely chop the onion slices. Transfer the onion and the rest of the tomatoes (fresh or canned) to the blender.
Transfer salsa to a bowl and stir in cilantro. For the BEST flavor, let rest in the refrigerator overnight. Remove about 30 minutes serving. The “rest” allows the flavors to meld.
Shorten the time to make this salsa by making up a batch of Red Chile Paste (Steps 1, 2, and 5), freezing it in an ice cube tray to make 1 Tbsp. size portions. When you are ready for some salsa, just saute’ ¼ cup chopped onion in a little oil for 2 minutes, add to a blender or food processor with a can of fire-roasted diced tomatoes (drained), and pulse for a fine chop. Stir in 1 Tbsp. of red chile paste, chill for about an hour or overnight, and serve with your favorite chips.
Recipe author: MJ of MJ's Kitchen