Ingredients:

  • 6-8 dried arbol chilis (approx. 20-30g)
  • 4 medium tomatoes, chopped (approx. 600g)
  • 1 small onion, chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped (approx. 15g)
  • 1 tablespoon lime juice (approx. 15ml)
  • Salt, to taste
  • Water, as needed

Instructions:

  1. Heat a skillet over medium heat. Add the dried arbol chilis and toast for 1-2 minutes until fragrant, turning frequently to prevent burning.
  2. Chop the tomatoes and onion; mince the garlic.
  3. In a blender, combine toasted chilis, chopped tomatoes, onion, garlic, and cilantro.
  4. Add lime juice and a pinch of salt; blend until smooth, adjusting with water for desired consistency.
  5. Taste the salsa and season with more salt or lime juice as needed.