Red Flame Salsa Recipe from: Chef Tamara Servings: About 3 cups Ancho chiles give this salsa its moderately high heat level and deep red color. If you wish, add 1 cup fresh or frozen corn kernels or canned beans to the salsa to provide extra substance. 4 ancho chiles, stemmed, split and seeded 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 jalapeno, seeded and minced 1 14 1/2 ounce can tomatoes in juice, drained, juice reserved 1 tablespoon fresh lime juice salt to taste Heat a large skillet over medium-high heat. Place the chiles skin side down in the skillet and cook until they are a deeper shade and more pliable, about 2 minutes. Transfer to a medium bowl, add enough hot water to cover, and put a saucer on top of the chiles to submerge them. Let stand until softened, about 20 minutes, then drain well. Heat the oil in a medium skillet over medium heat. Add the onion, jalapeno and garlic and cook, stirring often, until the onion softens, about 3 minutes. Remove from the heat. Combine the drained tomatoes and chiles in a blender. Puree, adding enough of the reserved tomato juice to reach the desired thickness. Transfer to a medium bowl, stir in the onion mixture, and season with salt. Let cool to room temperature. (The dip can be prepared up to 2 days ahead, covered, and refrigerated.) Transfer to a serving bowl and serve at room temperature.