- 1 teaspoon canola oil
- 20 chiles de arbol, stemmed (do not remove seeds or veins)
- 1 small white onion, chopped
- 2 cloves garlic, crushed
- 1 cup canned peeled whole tomatoes
- 1 (8-ounce) can tomato sauce
- 1 teaspoon salt
- Heat canola oil in a medium skillet over medium heat. Add chiles and toast for 1 to 2 minutes, stirring constantly so chiles are fried well and change color.
- Add onion and garlic and fry for 2 minutes, again stirring constantly.
- Transfer fried ingredients to a food processor or blender and add whole tomatoes, tomato sauce, and salt. Puree until salsa is smooth with specks of chiles. Add salt to taste.
- Serve at room temperature or slightly chilled. Serve as a salsa dip or to top off your favorite tacos or tostadas. Chile de arbol salsa can be stored in the refrigerator 3 to 5 days, or frozen for many weeks.