Salsa Taquera

Ingredients

• 1 tbsp vegetable oil – for toasting chiles
• 12 each dried chile de árbol – stems removed
• 1.25 pounds roma tomatoes
• 2 cloves garlic
• 0.5 cups water
• 2 tbsp vegetable oil – for frying salsa
• 1 tbsp white vinegar
• 1.25 tsp kosher salt

Instructions

1. Heat 1 tbsp vegetable oil in a skillet over medium heat until shimmering. Add the dried chile de árbol and toast, stirring constantly, until fragrant and just darkening, 30–45 seconds; transfer to a plate to cool.
2. Combine the roma tomatoes, garlic, and water in a medium saucepan. Cover, bring to a simmer over medium heat, and cook until the tomatoes are soft and the skins split, 10–12 minutes.
3. Transfer the cooked tomatoes, garlic, and their liquid to a blender. Add the toasted chiles and blend until completely smooth and orange-red, 45–60 seconds.
4. Heat 2 tbsp vegetable oil in a clean skillet over medium-high heat until hot. Carefully pour in the blended salsa; it should sizzle. Stir in the white vinegar and kosher salt, then simmer, stirring occasionally, until slightly thickened and the flavors meld, 5–7 minutes.
5. Let cool to warm or room temperature before serving. Refrigerate airtight for up to 1 week.