Roasted Tomato and Arbol Chile Salsa

• 5 plum tomatoes, cored and halved lengthwise
• 3 tablespoons corn oil
• 5 garlic cloves, coarsely chopped
• 12 dried arbol chiles, stems discarded
• 3 tablespoons water
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt

1. Preheat the broiler and set a rack 8 inches from the heat.
2. Arrange the tomato halves on a rimmed baking sheet, cut sides down.
3. Broil the tomatoes until the skins are charred and blistered, about 5 minutes.
4. Turn the tomatoes cut sides up and broil until charred in spots, about 5 minutes longer.
5. Discard the tomato skins.
6. Meanwhile, in a medium skillet, heat the corn oil.
7. Add the chopped garlic and cook over moderately low heat until golden, about 3 minutes.
8. Add the arbol chiles to the skillet and cook until softened slightly, about 2 minutes.
9. Scrape the chiles, garlic and oil into a food processor.
10. Add the water and pulse, scraping down the sides as necessary, until a chunky puree forms, 2 minutes.
11. Add the tomatoes, cumin and oregano and pulse until a chunky salsa forms.
12. Season with salt and serve.

tomatoes, corn oil, garlic, arbol chiles, water, ground cumin, oregano, salt

Taken from www.foodandwine.com/recipes/roasted-tomato-and-arbol-chile-salsa (may not work)