- Ingredients: 1 lb plum tomatoes, 3-6 chiles de arbol, depending on spice preference, 2 tbsp olive oil, 1 medium white onion chopped, 4 garlic clovers creshed, 1/2 cup fresh cilantro chopped, 1 teaspoon salt and 1/2 teaspoon freshly ground and black pepper.

- Method:

• Preheat the broiler to high. Put the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to a 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfeer the tomatoes to a big bowl, then roughly chop them.
• While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles, flipping them over occasionally until they just begin to smoke, about 5 minutes. Set them aside in a bowl.
• Put the olive oil and garlic in a saucepan set it over medium heat and cook, stirring occasionally until the onion is soft, about 7 minutes. Add the toasted chiles, tomatoes ans 2 cups of water. Bring to a simmer and cook for another 12 minutes. Just so the flavors blend. Remove from heat and let cool.
• Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth.
• Puor the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled.
• Store the salsa in the refrigerator, tightly covered for up to a week or in the freezer for up to 2 months.