Fire Roasted Chili De Arbol Red Salsa

Ingredients 

2 lbs Cherry Tomatoes

8 Chili De Arbol Chilies (google scovilles for your heat tolerant baselines)

2 tsp Sea Salt

1 tbsp Canola Oil

This has an earthly based flavor from the fire roasting with a back end heat.

Directions

Bake your tomato's at 450 on air fryer or oven circulation until the skins turn dark.

While tomatoes are going, on a medium heat frying pan add a 1 tbsp. Get oil up to heat and add the Chili De Arbol chili's to roast them until dark about 30 secs each side or so.

Let chili's cool for a min and then add a food processor. Turn on high for 30 secs until fine grain and seeds remain. 

After about 10 to 15 mins tomatoes should ready and let them cool for 10mins and water inside tomato's to settle back down.

Add tomato to food processor with fine ground peppers. Blends until smooth.

Add 2 tsp of salt blend again for 10 secs or so.

Spatula out the fire roasted salsa into a resealable container and refrigerate.