Salsa Roja de Guajillo y Chile de Arbol – Red Salsa with Guajillo and Arbol Chiles
- 4 plum tomatoes, roasted
- 1 garlic clove, roasted
- 2–4 guajillo chiles, toasted
- 2–4 chiles de arbol, toasted
- 1/4 – 1/2 onion
- salt to taste
- Optional:
- oregano
- Roast plum tomatoes and garlic on medium heat on cast iron skillet, in oven or in toaster oven until skin is charred and split and tomato is soft, about 30-40 minutes, turning occasionally to roast all sides. Remove stems from dried chiles and shake out seeds. Toast on each side for about a minute, high heat. Remove skin from tomatoes, if desired. Add all ingredients to blender or food processor and puree until smooth. Add salt and oregano to taste.