Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Toasted Arbol Chile Salsa

Salsa de Chile de Árbol Tatemado

Makes about  3/4 cup

From Season 8  Mexico - One Plate at a Time

Ingredients

3 garlic cloves, unpeeled
1 ounce (30 to 40) medium dried árbol chiles, stemmed
Salt

Directions

In an ungreased skillet over medium heat, roast the garlic, turning regularly, until soft and blackened in spots, about 15 minutes.  Remove and add the chiles.  Stir nearly constantly until the chiles are considerably darker and they fill the kitchen with their toasty aroma, about 1 1/2 minutes.  Peel the garlic and place in blender jar with the chiles and 3/4 cup water.  Blend until nearly smooth (the salsa is best, I think, if it retains a little texture).  Taste a little bit (it’ll be very spicy) and season with salt, usually about  1/2 teaspoon.

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