Ancho-Chipotle Salsa

1 (14.5 ounce) can whole peeled tomatoes

1 fresh jalapeno pepper, seeded

1 chipotle chile in adobo sauce, seeded

1 (1 inch) piece dried ancho chile pepper

1 clove garlic

2 ½ tablespoons chopped onion

1 tablespoon chopped fresh cilantro

1 tablespoon lemon juice, or to taste

¾ teaspoon salt

¼ teaspoon white sugar, or to taste

¼ teaspoon ground cumin

Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.