Lunch: Salsa de Chile de Arbol

Ingredients

2 cups dried chile de arbol peppers, stems removed
8 cloves roasted garlic
Splash fresh lime juice
Salt and freshly ground black pepper

Instructions

Dry toast the chiles on a comal or in a cast-iron pan over medium heat, moving frequently so as not to burn, until slightly brown. Transfer to a blender with the roasted garlic, lime juice and some salt and black pepper. Blend, adding water as needed to thin; you want just enough to combine and not more. The salsa will be a burnt reddish color and very thick and seedy.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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