Tex-Mex Salsa Roja

• 6 dried arbol chiles
• 1 cup olive oil
• 20 tomatillos
• salt

1. Place chiles in skillet and add enough oil to cover, about 1 cup.
2. Heat skillet over medium-high and cook peppers until dark red, about 5-10 minutes.
3. Set pan aside to cool.
4. Remove husks from the tomatillos and place in pot of water, bring to a boil and cook until they turn lighter green, about 20 minutes.
5. Drain and cool.
6. Place peppers, oil and tomatillos in a blender or food processor and process until smooth.
7. Add salt to taste.

chiles, olive oil, salt

Taken from www.food.com/recipe/tex-mex-salsa-roja-228131 (may not work)