- This salsa is all about the chiles!
- 5 dried chiles de arbol (waxy red peppers)
- 16oz. tomato sauce
- 2 cloves of garlic
- salt to taste
How to make it:
- Toast chiles in a skillet until charred. You can also hold them directly over flame…be careful they blacken QUICK. You will cough so keep windows open! Boiling the chiles until soft is also an option – but the best taste is charred. Blend chiles, garlic and tomato sauce until smooth. Add salt to taste.