Salsa De Chiles De Arbol: Red Hot!

This salsa is definitely not for everyone. This is only for those of you who like things Super Duper Hot!!! It makes just a very small amount because you really only need a few drops to give plenty of heat. I don't recommend this for chips, but it is excellent in seafood soups and on anything fish or shellfish. I always serve this with fish tacos making sure to label the dish HOT! From Baja: Cooking on the Edge. Don't make this is you can't take the heat ;)

• Ready In: 22 mins
• Yields: 1/2 cup

Ingredients

• 1  large garlic clove, unpeeled
• 1  cup  dried arbol chile, stemmed (about 30 chiles)
• 1⁄3 cup water
• 1⁄2 teaspoon kosher salt
• 1  teaspoon vinegar, preferably Heinz

Directions

1. Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over medium-high heat in a well-ventilated area, dry-roast the garlic until the skin in blackened in places and the garlic is soft (about 7 minutes). Remove the peel.
2. Wearing gloves, seed the chiles and place in a blender. Process until well pulverized. Add the garlic, water, and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand 30 minutes. Taste for seasoning. The sauce should be hot and highly seasoned; add more vinegar and salt if necessary. If desired, the salsa may be thinned with a little water.
3. Note: This sauce may be strained before serving (I never do). I also leave the seeds in the chiles which makes it hotter.