Salsa de Chile de Arbol

Ingredients

• 2
  
  cups dried chiles de arbol
  
• 8
  
  cloves dry roasted garlic
  
• 
  
  salt and pepper to taste
  
• 1
  
  splash fresh lime juice
  
• 
  
  water as needed
  
• 
  
  salt and pepper to taste
  

Directions

1. Pull any stems off the chiles.
2. Dry toast them on a comal or cast iron over medium heat, moving frequently so as not to burn. They’re done when they’ve turned slightly brown (Nef calls this “Mexican roasting color”– I say it’s tree-trunk brown).
3. Blend all ingredients together in food processor or blender, adding water as needed just enough to mix. The salsa will be a burnt reddish color and very thick and seedy. (Note: to decrease heat, after toasting the chiles, you can slice each open and de-vein them, but we find that to a be a pain and this is always a favorite among heat lovers)

4. Salt and pepper to taste.