"This salsa can be served at room temperature or slightly chilled. It can be stored in the refrigerator 3 to 5 days, or frozen for weeks."
1 pound Italian Roma tomatoes
1 cup (30–40) Arbol chiles
2 tablespoons of olive oil
1 medium white onion, chopped
4 garlic cloves, crushed
1 cup of roughly chopped cilantro
2 cups water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat broiler. Place tomatoes on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Toast Arbol chiles in a dry skillet until smoking over medium heat about 5 minutes. Set aside.
In the same skillet add the olive oil and sauté onion and garlic for 12 to 15 minutes or until onions are golden. Transfer tomatoes, chiles, onion mixture and cilantro to a blender. Puree mixture adding 1/4 cup water at a time until mixture is salsa consistency.
Place in serving dish and garnish with cilantro.