Red Salsa

Whole ancho chiles, maybe 8
half a cup of sundried tomatoes
half of a white onion
4 cloves roasted garlic
1/4 cup toasted pinon nuts (pine nuts, pignola, whatever)
tbsp hershey's baking cocoa
pinch of toasted cumin
1 tsp toasted oregano

Cut the tops off the anchos and dump the seeds out. Toast them in a hot, dry skillet for a couple minutes a side Drop em in a pot with water and come to the boil, steeping the chiles.

Drain and reserve the liquid (tea). Grab the limp anchos and puree them along with the onion, garlic, sun dried tomatoes and toasted pine nuts. Pour into a bowl and mix in the remaining ingredients. Add chopped tomato to this batch, if you like.