Roasted Red Pepper and Chile de Árbol Salsa

Warm a tablespoon of neutral oil in a cast-iron skillet over medium-low heat. Add ½ cup dried chiles de árbol, stemmed and roughly torn. Once fragrant – about 30 seconds – add 6 peeled garlic cloves and 3 tablespoons slivered almonds and cook another 30 seconds, until the garlic is just golden.

Add 1 pound husked and rinsed tomatillos, 1 cup store-bought chopped roasted red bell peppers, ½ cup water, and a teaspoon of salt. Cover and cook until the tomatillos are soft and beginning to fall apart, about 8 minutes.

Transfer the solids to a blender, reserving the cooking liquid. Add 3 tablespoons extra-virgin olive oil and 2 teaspoons red wine vinegar. I leave it out, but for more heat, add 1 dried habanero, stemmed – use half if you want it milder. Blend until smooth. Taste for salt, then thin with reserved cooking liquid until the salsa is thick but pourable.

Makes about 2 cups. Keeps for two weeks in the refrigerator, or freeze for up to three months.

Adapted from Guerrilla Tacos by Wes Avila