Table Salsa

• 2 cups rich beef broth
• 1 to 5 dried chiles de arbol, depending on desired piquancy, washed
• 4 dried ancho, guajillo, pasilla or New Mexico chilies in any combination, washed
• 2 tablespoons peanut oil
• 5 cloves garlic, minced
• 1/2 teaspoon salt

1. In a small pot, bring the broth to a boil.
2. Meanwhile, in a heavy skillet over medium heat, toast all the chilies, turning, about 2 minutes.
3. Reduce heat to low and add the oil and garlic and fry until golden, about 3 minutes.
4. Transfer the chilies, oil and garlic to the broth, reduce heat and simmer, covered, 30 minutes.
5. Strain.
6. Place 1/2 cup of the liquid and the garlic in a blender or food processor.
7. When the chilies are cool, chop each into 4 pieces, add to the blender and puree.
8. Gradually add the rest of the liquid and the salt.
9. Adjust seasoning.
10. Can be refrigerated for up to a week.

rich beef broth, mexico, peanut oil, garlic, salt

Taken from cooking.nytimes.com/recipes/10390 (may not work)