Chile Arbol salsa
- 2 tablespoons olive oil
- 2 oz white onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 roasted árbol chiles (dried and red), stemmed
- 1 pound roasted ripe tomatoes
- 1 ¼ teaspoon salt
Heat the oil in a frying pan over a medium heat.
Fry the onion and garlic until the onion is transparent and the garlic is golden brown. Remove from the heat, strain the onion and set aside. In a molcajete grind the chiles, tomatoes and salt until the mixture is coarsely puréed or to taste. Add the onion and garlic and mix. Season to taste with salt.
Serve in a sauce boat at room temperature.