Table Salsa

Directions

1. 1
   In a small pot, bring the broth to a boil.
2. 2
   Meanwhile, in a heavy skillet over medium heat, toast all the chilies, turning, about 2 minutes.
3. 3
   Reduce heat to low and add the oil and garlic and fry until golden, about 3 minutes.
4. 4
   Transfer the chilies, oil and garlic to the broth, reduce heat and simmer, covered, 30 minutes.
5. 5
   Strain.
6. 6
   Place 1/2 cup of the liquid and the garlic in a blender or food processor.
7. 7
   When the chilies are cool, chop each into 4 pieces, add to the blender and puree.
8. 8
   Gradually add the rest of the liquid and the salt.
9. 9
   Adjust seasoning.
10. 10
    Can be refrigerated for up to a week.