Salsa De Arbol

Ingredients

• 20 pieces dried chiles de arbol – stems removed; most seeds shaken out (optional)
• 1 tbsp neutral oil
• 2 pieces roma tomatoes
• 0.25 pieces white onion – roughly chopped
• 2 cloves garlic – peeled
• 1 cups water
• 0.75 tsp kosher salt

Instructions

1. Remove the stems from the dried chiles de arbol (shake out most seeds if you want less heat), then heat the neutral oil in a skillet over medium and toast the chiles until just fragrant and slightly darkened, 30–45 seconds; transfer to a plate so they don’t burn.
2. Combine the roma tomatoes, white onion, garlic, and water in a small saucepan; bring to a simmer over medium heat and cook until the tomatoes soften and the skins split, 8–10 minutes.
3. Add the toasted chiles to the saucepan for the final 2 minutes to soften, then transfer the solids to a blender with 0.5 cup of the cooking liquid and the kosher salt; blend until very smooth, 45–60 seconds, adding a splash more cooking liquid if needed for a pourable consistency.
4. Return the salsa to the skillet and simmer over medium-low, stirring occasionally, until slightly thickened and the raw edge mellows, 5–7 minutes. Cool to room temperature before serving, or refrigerate up to 5 days.