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skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the cilantro, cumin, and oregano.Add the tomatoes, with their juice, and the chiles. Bring to a boil and cook until the salsa is thickened, about 5 minutes.
    2. Transfer to a food processor and pulse until chunky. Season with salt. Transfer to a serving bowl and cool completely. (The salsa can be prepared up to 1 day ahead, cooled, covered, and refrigerated.)
    3. Garnish with cilantro and serve at room temperature.
    Red Flame Salsa
    makes about 3 cups
    MAKE-AHEAD : The salsa can be prepared up to 2 days ahead.
    A ncho 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.
what to dip
Tortilla chips,
store-bought or
homemade (page 176)
4 ancho chiles, stemmed, split and seeded
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 jalapeño, seeded and minced
One 14½-ounce can tomatoes in juice, drained, juice reserved
1 tablespoon fresh lime juice
Salt to taste
    1. 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.
    2. Heat the oil in a medium skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring often, until the onion softens, about 3 minutes. Remove from the heat.
    3. 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.)
    4. Transfer to a serving bowl and serve at room temperature.
    Three-Bean Salsa
    makes 6 cups
    MAKE-AHEAD : The salsa can be prepared up to 1 day ahead.
    L ooking for a bean salsa to serve a crowd? Try this colorful mix of black, pinto, and garbanzo beans, accented with tomatoes, chiles, and onion. If you want to stretch it further, add 2 cups shredded sharp Cheddar cheese.
what to dip
Tortilla chips,
store-bought or
homemade (page 176) •
Corn chips
One 15½- to 19-ounce can black beans, drained and rinsed
One 15½- to 19-ounce can pinto beans, drained and rinsed
One 15½- to 19-ounce can garbanzo beans (chickpeas), drained and rinsed
2 ripe beefsteak tomatoes, preferably 1 red and 1 yellow, seeded and cut into l/2-inch dice
1 red bell pepper, roasted (see page 12), peeled, seeded, and diced
1 mild chile, such as Anaheim or poblano, or green bell pepper, roasted (see page 9 or page 12), peeled, seeded, and diced
1 jalapeño, seeded and minced
1 medium red onion, finely chopped
2 garlic cloves, crushed through a press
3 tablespoons chopped fresh oregano
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Salt to taste
    1. Mix the black beans, pinto beans, garbanzo beans, tomatoes, red pepper, chile, jalapeño, onion, garlic, oregano, vinegar, and oil in a large bowl.
    2. Transfer half of the salsa to a food processor and pulse until fairly smooth. Stir back into the bowl. Season with salt. Cover and refrigerate to blend the flavors, at least 1 hour, or up to 1 day.
    3. Transfer to a serving bowl and serve chilled or at room temperature.
    Black Bean and Bacon Dip
    makes 5 cups
    MAKE-AHEAD : The dip can be prepared up to 2 days ahead.
    H ere’s a versatile bean dip that can be served hot or cold. By varying the amount of liquid, you can make it as thick or thin as you like.
what to dip
Tortilla chips,
store-bought or
homemade (page 176) •
Corn chips
6 bacon slices
1 medium onion, chopped
1 small green bell