Salsa Roja

By WisconsinMike

Ingredients

• 10 dried guajillo chiles
• 6 dried arbol chiles
• 3 cloves garlic, peeled
• 2 plum tomatoes, cored
• 1 small white onion, halved
• Kosher salt to taste

Preparation

Step 1

1. Heat 12 inch skillet over medium high heat. Add chiles and cook, turning as needed, until lightly toasted all over, about 1 minute. Transfer to bowl and cover with boiling water; let sit until chiles are soft, about 20 minutes. Drain chiles, reserving 1 C. soaking liquid, and remove stems and seeds. Transfer chiles and reserved soaking liquid to a blender and set aside.

2. Return skillet to high heat. Add garlic, tomatoes, and onion and cook, turning as needed until blackenend all over, about 6 minutes for garlic, 15 minutes for tomatoes, and 12 minutes for onion. Transfer to a blender with chiles along with salt, and puree until smooth and silky, at least 2 minutes. Transfer to a bowl and serve at room temperature.