Salsa de Chile de Arbol
• 20 dried arbol chilies
• 2 cloves garlic, peeled
• 2 tbsp. oil
Heat your oven to 350°. Place chilies on a baking sheet. Toast the chilies in the oven for 1-2 minutes. Be vigilant, as the chilies will burn quickly. Cool chilies.
Remove stems from chilies. Place chilies in the container of a blender with the cloves of garlic. Add in just enough water to facilitate blending. Puree well.
In a small skillet, heat oil. Add in chili puree, and sauté until most of the water has evaporated out of the sauce. Salt to taste.
Makes about ½ cup