Seattle Times Salsa (Salsa Roja Taqueria)
- 5 l Arbol Chiles, dried
- 2 l Guajillo chili, dried
- 3 l garlic, unpeeled
- 2 l Tomatoes, Roma
- 1 pinch salt
- Cut off the stems of the chilies and shake out the seeds. Heat a comal on medium-low and place the garlic and chilies on the heat. Turning frequently, toast the garlic and chilies until they become aromatic. Peel the garlic. Place the chilies in a bowl and cover with water. Let stand for 15 minutes.
- While the chilies are soaking, turn up the heat on the comal to medium-high and cook the whole tomatoes, turning with tongs, until the skin gets blackened in spots. Transfer to a bowl and set aside.
- Place chilies, garlic and two tablespoons of the reserved chili water in the blender. Pulse until smooth. Add the tomatoes, two more tablespoons of the chili water and 3/4 teaspoon salt. Blend again, adding more water and salt if necessary.
chiles, guajillo chili, garlic, tomatoes, salt
Taken from www.epicurious.com/recipes/member/views/seattle-times-salsa-salsa-roja-taqueria-572a5803b17323114dea880b (may not work)