Salsa De Chiles De Arbol Red Hot

This salsa is definitely not for everyone. This is only for those of you who like things super duper hot!!! It makes just a very small amount because you really only need a few drops to give plenty of heat. I don't recommend this for chips, but it is excellent in seafood soups and on anything fish or shellfish. I always serve this with fish tacos making sure to label the dish hot! from baja: cooking on the edge. Don't make this is you can't take the heat ;)

Steps

Lay a sheet of foil in a heavy cast-iron frying pan or comal.

Over medium-high heat in a well-ventilated area , dry-roast the garlic until the skin in blackened in places and the garlic is soft.

Remove the peel.

Wearing gloves , seed the chiles and place in a blender.

Process until well pulverized.

Add the garlic , water , and salt and puree until as smooth as possible.

Scrape into a bowl and add the vinegar.

Let stand 30 minutes.

Taste for seasoning.

The sauce should be hot and highly seasoned.

Add more vinegar and salt if necessary.

If desired , the salsa may be thinned with a little water.

I also leave the seeds in the chiles which makes it hotter.

Ingredients

garlic clove, dried arbol chile, water, kosher salt, vinegar