In this simple red salsa, which has a hint of smokiness from dried ancho chiles, you can use canned, fire-roasted tomatoes in place of home-charred fresh ones. This salsa will keep, refrigerated, for up to one week.
Tomato, Guajilo, and Ancho Chile Salsa
Roast dried chiles in a comal or skillet before using them in this fiery salsa roja.