Árbol Chile and Roasted Tomato Salsa
6 plum tomatoes, halved and roasted in the oven for 2 hours or more
1 onion coarsely chopped
2 cloves garlic
6 árbol chiles, stemmed (remove the seeds for less heat)
1/4 cup corn or peanut oil
Heat the oil over medium-low heat and add the onions and garlic and cook, stirring occasionally with a wooden spoon, for about 15 to twenty minutes or until soft.
Remove from heat and let cool.
Meanwhile, add another tablespoon of oil to a skillet and gently toast the árbol chiles for about 15 seconds or until they are fragrant; remove and let cool.
Once everything is cool enough to touch, add them all to a blender or food processor and blend until smooth (they say until the consistency of heavy cream).
Bring back to the saucepan, bring it to medium heat and cook for about 3 minutes, stirring until the salsa emulsifies.
Season with salt to taste.
Let cool before serving it as a salsa de la mesa, or spoon directly over meat, poultry, or quesadillas.