Salsa Roja

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1. 1Step 1: Cut the stem off the dried ancho chile with kitchen scissors, then cut it open vertically along one edge. Spread it flat.
2. 2Step 2: Heat a large dry cast-iron skillet over medium heat. Toast the chile for 1 to 2 minutes per side until fragrant. Remove and place in a bowl, cover with water, and let soak.
3. 3Step 3: Return the skillet to medium heat. Add the whole tomatoes, onion wedges, and serrano. Cook until tomatoes and serrano are browned and blistered, and the onion is charred and soft, rotating as needed. Remove items as they finish. This takes 15 to 20 minutes total.
4. 4Step 4: Drain the chile and pat dry. Put it in a blender with the charred tomatoes, onion, serrano, garlic, lime juice, avocado oil, and salt. Blend until smooth.
5. 5Step 5: Add the cilantro and pulse a few times to combine. Taste and adjust seasoning if needed.