Salsa Roja con Chile de Árbol y Ajo

Ingredients

• 2 tablespoons vegetable oil
• 4 to 5 chiles de árbol (stemmed and chopped)
• 3 to 4 garlic cloves (finely chopped)
• ¼ cup finely chopped white onion
• 1 pound ripe tomatoes (cored and finely chopped)
• ¾ teaspoon kosher salt (more to taste)

Directions

1. Warm the oil in a saucepan. Briefly fry the árbol chiles and garlic until aromatic and slightly darker.
2. Mix in the onion, tomatoes, and salt.
3. Cover, lower the heat, and cook until the tomatoes collapse and the mixture becomes a cohesive salsa, roughly 10–12 minutes.