
Ingredients
2 tbsp. canola oil
4 cloves garlic
1⁄4 white onion, chopped
55 dried chile de arbol, stems removed
1 tomato, roughly chopped
Kosher salt, to taste
Instructions
Heat oil in a 12” skillet over medium-high; cook garlic until brown, 3 minutes. Add onion and cook 3 minutes more. Add chiles and cook 1-2 minutes. Add tomatoes and 1⁄4 cup water; cook until tomatoes begin to break down, 8-10 minutes. Place in a blender with salt and 10 tbsp. water; purée until smooth.
