Tomato Arbol Salsa
1/4 cup corn oil
12 arbol chiles, with seeds
2 Roma tomatoes
6 medium cloves garlic
3/4 cup water
1/4 teaspoon Mexican oregano
1/4 teaspoon kosher salt
1/4 teaspoon cumin
Pan roast tomatoes until blistered, deeply browned, and soft. Pan
roast garlic until brown and soft, then peel.
Heat the corn oil in a medium-sized skillet until hot but not
smoking. Fry the chiles, 1 or 2 at a time, until puffed and brown,
about 10 seconds. Do not burn or they will taste bitter. Shake off
excess oil from chiles and place in a blender. Add 2 tablespoons
chile cooking oil, tomatoes, garlic, and water. Blend until smooth.
Add the oregano, salt, and cumin and blend again. Keeps, tightly
covered, about 3 days in the refrigerator.