3
Remove the skins from tomatoes over the plate so you don’t lose any of the juices. Cut out the core and transfer to the blender, adding all the juice from tomatoes. Drain the chile ancho mixture, add to blender, along with 1/2 of the diced onion, garlic, 1/3 cup water and 1 teaspoon of salt. Blend on high until smooth, taste for salt.