5 ripe plum tomatoes
7 dried Ã¡rbol chiles, stemmed
2 garlic cloves, crushed and peeled
Broil the tomatoes for about 8 minutes, then turn and broil another 8. They will be soft, blistered, and blackened in spots. Transfer to blender along with any juices. Heat a small skillet over medium high heat, then toast the chiles, stirring constantly, until aromatic, about 1 minute. Add the chiles and the garlic to the blender and purÃ©e. Season to taste with salt.
makes about 1 1/4 cups