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6 chiles de arbol
1 teaspoon olive oil
1 very large or 2 medium tomatoes (3/4 lb.)
1/4 cup onion, peeled and quartered
2 tablespoons tomato juice or V8
3 cloves garlic, peeled
1 teaspoon salt, or to taste

Heat olive oil in a skillet; roast the chiles (be sure there is good ventilation in the house!) in hot oil until brown. Peel, mince and crush garlic. Add to skillet when the chiles begin to turn color; do not allow garlic to brown. Add quartered onions, cooking only until slightly translucent (this takes the "bite" off).

Put all ingredients into a food processor, blender or Vitamix machine and process briefly (only a few seconds) until a chunky puree is obtained.

Two Pepper Salsa: Green or red bell peppers, quartered and seeded, may be added when all ingredients are transferred to food processor, if desired.

Roast Garlic Chile Salsa: To make a roast garlic version, dip an entire head of unpeeled garlic in olive oil and wrap it in aluminum foil. Roast in oven for 40 minutes at 350F. Alternatively, peel about 20 cloves of garlic, then saute them in 1/4" olive oil in a heavy bottom pan, turning them over as they take on a toasted color; crush them flat when they are tender and saute a minute more before transferring to blender with other ingredients.

Submitted by: CM
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