Tomato Ancho Salsa

With patio season upon us here is a great little salsa to pair up with tortilla chips and your favourite beverage.  From Food and Drink Summer 2015.

1 small onion
3 large, ripe but firm tomatoes, about 750 g
2 dried ancho chilis
5 cloves garlic, chopped
1/3 cup cider vinegar
2 tbsp vegetable oil
1 1/2 tsp salt
2 tsp ground cumin
1/2 cup crumbled feta cheese

• preheat grill to high
• Cut onion in half through the middle; peel and grim off root but leave halves intact.  Arrange, cut side up on the grill; place whole tomatoes stem side down.  Cook, turning from time to time until vegetables are well charred on all sides, about 15 minutes total for the onions and 35 to 40 minutes for the tomatoes.  Remove from grill and cool to room temperature.
• Meanwhile, toast chills in a small skillet over medium low by pressing against pan until fragrant and pliable, about 90 seconds per side.  When cool enough to handle, tear open; remove and discard the seeds and any pale coloured ribs.  Place in a small heat proof bowl and pour enough boiling water over to cover.  Soak for 30 minutes; remove chills with a slotted spoon to a blender.  Reserve soaking liquid.
• Roughly chop the onion and tomatoes; add to the blender along with the garlic, vinegar, oil, salt, and cumin.  Add 2 tbsp reserved chili water and pulse to a chunky sauce.  Turn out into a serving bowl, cover and refrigerate until ready to serve.  (Salsa will keep for 5 days in refrigerator.  Warm to room temperature for an hour before serving.)  Sprinkle with cheese and serve alongside your favourite tortilla chips.

Makes about 3 cups