salsa de hormiga

• 1 handfull dried japanese chiles
• 2 clove garlic
• 1 cup corn oil
• 1 salt to taste

1. in fry pan put all ingredients except salt and cook until chiles start to blacken.
2. then add all ingredients to blender and blend on high untill smooth.
3. put in a sealable plastic bowl, keeps for long time no need to refridgerate either.
4. open doors and windows when cooking, he smoke from chiles causes coughing until you get used to it.

chiles, clove garlic, corn oil, salt

Taken from cookpad.com/us/recipes/337787-salsa-de-hormiga (may not work)