Salsa Roja

• 1 pound firm-ripe tomatoes (2 medium)
• 2 jalapeno chiles
• 2 chiles de arbol* or other small dried hot red chile
• 2 garlic cloves, peeled
• 1/8 onion
• 2 to 2 1/2 tsp. kosher salt
• 1 1/2 tablespoons packed cilantro leaves

1. Heat a heavy medium frying pan over medium-high heat until hot. Cook tomatoes and jalapenos until blistered and charred on all sides, turning as needed, 9 to 10 minutes. Add chiles de arbol and cook, turning, just until fragrant, about 15 seconds.
2. Transfer tomatoes to a blender. Let chiles cool, then discard stems and peel off a little of the blackened skins. Add chiles to blender with garlic, onion, 2 tsp. salt, and 6 tbsp. water. Whirl until fairly smooth. Add cilantro and whirl just to blend. Season with more salt to taste.
3. *Find at Latino markets and well-stocked grocery stores.
4. Make ahead: Up to 1 day, chilled.

tomatoes, chiles, uerbol, garlic, onion, kosher salt, cilantro

Taken from www.myrecipes.com/recipe/salsa-roja-3 (may not work)