3 tbsp. olive oil, divided (45ml)
1/2 oz dried red chile de arbol (14g)* stems removed
1 clove garlic
1 lb. tomatoes, seeded and chopped (500g)
½ cup water (120ml)
Salt to taste
In a heavy skillet, heat 1 tbsp. (15ml) of olive oil. Add the dried chile de arbol and toast for 30-60 seconds. Make sure your cooking space is well ventilated to avoid irritating fumes.
Add the toasted chiles to the container of a blender along with the garlic, tomatoes and water. Blend until chunky.
Add the remaining 2 tbsp. of olive oil (30ml) to the heavy skillet. Heat over medium heat. Pour the salsa into the pan and allow to reduce over low heat for 10 minutes. Stir so that salsa does not scorch. Salt to taste before serving.
Remember: If you leave your chiles in the hot skillet, they will continue to toast with the residual heat. Quickly add the chiles to the blender or remove the chiles from the hot pan to stop the toasting process.
Keywords: roasted chiles