Chile Pequin Salsa
 

2 tablespoons Pequin Chile, freshly ground in a coffee or spice grinder
1 cup Hot Water
1 14.5  ounce can Fire Roasted Tomatoes
1 8 ounce can Tomato Sauce
1/2 Onion, diced
1 tablespoon Red Wine Vinegar
1 clove Garlic, minced
2 teaspoons Sugar
Pinch of Mexican Oregano
Salt to taste

In a bowl pour hot water over pequin chile and let steep 5 minutes.

In a medium sauce pan, pour in the steeped chiles and water.  Add the can of fire roasted tomatoes and tomato sauce along with 1/2 diced onion, 1 tablespoon red wine vinegar, 1 clove garlic minced, 2 teaspoons sugar and a pinch of mexican oregano.  Bring to a boil and then turn down heat and simmer for 5 minutes. Salt to taste.

If the salsa is too thick, thin with water and simmer until desired consistency.

Makes 2 cups.

Note*  If you want a smooth salsa, transfer to a blender and puree until desired consistency.