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Place the peppers in a warm skillet, make sure the
heat is at medium high. Slightly toast them turning
one for about 45 seconds. Allow them to release
their aroma. If you place the chile peppers in a
very hot skillet, the peppers will burn, and your
salsa will have a bitter taste.
Soak peppers in a bowl with 1-1/2 cup of hot water
for about 25 minutes or until they are soft.
Once the peppers are soft, drain the water and
place into the blender; add the garlic clove and 2
x 2/3 cups of water. Process until you have a very
smooth salsa, This step takes about a minute.
Heat the vegetable oil in s medium-size frying pan
at and pour the sauce. Reduce heat once it starts
boiling and cook for 5 minutes.
Just before serving, season with salt and enjoy
your Ancho-Arbol Chile Pepper salsa.
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