Salsa De Arbol

• 4 dried arbol chiles, stemmed
• 1 pound plum tomatoes, halved
• 1/2 white onion, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano (preferably Mexican)
• Juice of 1/2 lime
• Pinch of sugar
• Kosher salt
• Fresh cilantro, for garnish

1. Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes.
2. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
3. Meanwhile, preheat a grill or grill pan to high.
4. Grill the tomatoes, turning, until charred.
5. Transfer to a food processor.
6. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky.
7. Set aside, about 1 hour.
8. Garnish with cilantro.
9. Photograph by Tina Rupp

arbol chiles, tomatoes, white onion, clove garlic, oregano, lime, sugar, kosher salt, fresh cilantro

Taken from www.foodnetwork.com/recipes/aaron-sanchez/salsa-de-arbol-recipe.html (may not work)