This salsa is spicy as any serious salsa should be, so be careful when scooping it on. Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you’re feeling daring, go for big scoops with your favorite bag of tortilla chips.
- 2 tbsp. canola oil
- 4 cloves garlic
- 1⁄4 white onion, chopped
- 55 dried chile de arbol, stems removed
- 1 tomato, roughly chopped
- Kosher salt, to taste
- Heat oil in a 12” skillet over medium-high; cook garlic until brown, 3 minutes. Add onion and cook 3 minutes more. Add chiles and cook 1-2 minutes. Add tomatoes and 1⁄4 cup water; cook until tomatoes begin to break down, 8-10 minutes. Place in a blender with salt and 10 tbsp. water; purée until smooth.