Chile–Salsa

• 1 chile de árbol, stemmed and seeded (see Note)
• 1 15-ounce can diced tomatoes

Bring ½ cup of water to a boil. In a dry cast-iron skillet, toast the chile over medium-low heat for 2 minutes, until fragrant; turn it and shake the pan so it doesn’t scorch. Put the toasted chile in a bowl, cover with the boiling water, and let it soak until softened and reconstituted, about 15 minut