Salsa De Chile De Arbol

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   ["Pull any stems off the chiles.", "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).", "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)", "Salt and pepper to taste."]

* Per serving · 4 servings · Values may vary.

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