8 dried de arbol chiles (or any small dried chillies) 3 fat cloves garlic, peeled juice of 2 limes 1/2 tsp finely ground sea salt or to taste spring water to thin
Roast the chillies in a dry skillet over medium heat for 5 minutes with the window open (otherwise the vapours my irritate nose and eyes). Grind them with the garlic in a molcajeta (stone mortar and pestle) if you have one or just use a blender. Add the lime juice, and some water to keep it fluid, keep grinding or blending, add the salt and strain. This may be made ahead of time. It keeps well in sterilized jars in the refrigerator.
