4 dried arbol chiles, stemmed (TAC note: this is deliciously hot. For less heat, break 2 of the chiles in half and shake out the seeds)
1 pound plum tomatoes, halved
½ white onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano (preferably Mexican)
Juice of ½ lime
Pinch of sugar
Kosher salt
Fresh cilantro, for garnish
Instructions
Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour ½ cup boiling water on top, cover and let soak 15 minutes.
Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1¼ teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
Recipe by The Amiable Cooks at https://theamiablecooks.com/salsa-de-arbol/