I’VE BEEN making my own salsas for years but I’ve never bothered to write down any recipes, primarily because the recipe changes each time I make it. But friends have been pressing me to write down the recipe, so here it is. This recipe will give you a rich, thick dark -red salsa with an intriguing slightly smokey taste. It is relatively mild. If you prefer it spicier, add another chipotle chile.

1. Place two tomatoes and four tomatillos in boiling water and let boil until tomatillos start to soften. Place them in your blender. Do not get rid of the water.
2. On a hot skillet, place two ancho chiles and two guajillo chiles. Leave them there for a couple of minutes on each side, then place them in the hot water and let them soak for a few minutes.
3. Place the chiles in a blender.
4. Place four garlic cloves and a sliced half onion on the hit skillet and leave them there for a few minutes, until the onion becomes translucent. Add them to the blender.
5. Add half a cup of chopped cilantro to the mixture in the blender.
6. Add one chipotle pepper from a can of chipotle in adobo.
7. Add the juice of half a lime and a quarter cup of vinegar and some salt.
8. On the still-warm skillet, heat one teaspoon of cumin seeds and an equal amount of oregano. Let them toast for a bid and add to the blender.
9. I think that’s it. Purée just long enough to get a nice chunky salsa consistency. You’re welcome.