Ninfa'S Red Salsa

• 1 -2 chiles de arbol
• 1 -2 dried red pepper, if you can't get chiles de arbol
• 4 medium tomatoes, halved
• 3 garlic cloves
• 4 sprigs cilantro
• 1 teaspoon salt
• 1 -2 jalapeno (optional)
• 1 -2 tablespoon oil (Recipe doesn't specify the type.)
• 1/2 cup tomato sauce (optional)

1. Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
2. In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
3. Saute the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
4. If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
5. This salsa may be made in advance and either refridgerated or frozen.

arbol, red pepper, tomatoes, garlic, cilantro, salt, oil, tomato sauce

Taken from www.food.com/recipe/ninfas-red-salsa-309091 (may not work)