Ninfa'S Red Salsa - cooking recipe

Ingredients

1 -2 chiles de arbol
1 -2 dried red pepper, if you can't get chiles de arbol
4 medium tomatoes, halved
3 garlic cloves
4 sprigs cilantro
1 teaspoon salt
1 -2 jalapeno (optional)
1 -2 tablespoon oil (Recipe doesn't specify the type.)
1/2 cup tomato sauce (optional)

Preparation

Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
Saute the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
This salsa may be made in advance and either refridgerated or frozen.