Ingredients
8 large, ripe plum tomatoes
2 to 4 fresh jalapenos
Water
4 dried chilies de arbol
Salt, to taste
Place tomatoes and jalapenos in a nonreactive large saucepan with water to cover. Bring to a boil over high heat and cook 15 to 20 seconds, until the skin on the tomatoes begins to loosen. Drain tomatoes and chiles in a colander and rinse under cold water.
When cool enough to handle, remove and discard stems from chilies and, if desired, remove and discard tomato skins.
Place tomatoes and chilies in a blender or food processor fitted with the metal blade and puree. Season with salt. Makes about 2 cups.