2 cups dried chiles de arbol 8 cloves dry roasted garlic salt and pepper to taste 1 splash fresh lime juice water as needed salt and pepper to taste
Pull any stems off the chiles.
Dry toast them on a comal or cast iron over medium heat, moving frequently so as not to burn. They're done when they've turned slightly brown (Nef calls this \
Blend all ingredients together in food processor or blender, adding water as needed just enough to mix. The salsa will be a burnt reddish color and very thick and seedy. (Note: to decrease heat, after toasting the chiles, you can slice each open and de-vein them, but we find that to a be a pain and this is always a favorite among heat lovers)\r\n