2 dried ancho chilies, stemmed
6-8 arbol chilies, stemmed
2 large tomatoes, cut in half
4 medium-size garlic cloves
1 medium-size lime
2 tablespoons cilantro, chopped
Salt as per taste
Roll the dried arbol chilies between your fingers to loosen the seeds and the break them in half and take out as many seeds as possible. For dried ancho chilies, tear them open and take out all the seeds.
In a large skillet heat the oil on medium-heat, add the deseeded chilies to the skillet and keep turning them continuously until they start releasing aromas and have changed the color slightly.
Don’t leave the chilies unattended as they can get burned really fast.
Once the chilies are done remove them on a plate with help of slotted spoon, leaving behind as much oil as possible. Now in the same skillet add the garlic cloves and tomatoes and toast them for 3-4 minutes on each side.
Add the toasted dried chilies, garlic, tomatoes and salt in a blender along with ½ cup of water.
Blend it an almost smooth paste. Take the salsa out in a serving dish.
Add the juice of the lime, chopped cilantro(optional) and more water if you feel to thin out its consistency. Check for the seasoning and serve.