Salsa Roja

Directions

1. 1
   Heat a heavy medium frying pan over medium-high heat until hot. Cook tomatoes and jalapenos until blistered and charred on all sides, turning as needed, 9 to 10 minutes. Add chiles de arbol and cook, turning, just until fragrant, about 15 seconds.
2. 2
   Transfer tomatoes to a blender. Let chiles cool, then discard stems and peel off a little of the blackened skins. Add chiles to blender with garlic, onion, 2 tsp. salt, and 6 tbsp. water. Whirl until fairly smooth. Add cilantro and whirl just to blend. Season with more salt to taste.
3. 3
   *Find at Latino markets and well-stocked grocery stores.
4. 4
   Make ahead: Up to 1 day, chilled.