Salsa Chiles de Árbol

• 5 árbol chiles, stems removed
• ½ teaspoon coarse sea salt
• 1 clove

Dry roast the árbol chiles on a comal as directed. Transfer the chiles to a bowl, add water to cover, and let rehydrate for 20 minutes.

Meanwhile, in a molcajete, combine the coarse salt, garlic, and shallot and work with a tejolote to a paste. Set aside.

Drain the chiles. In a saucepan, combine the chiles and tomatoes, add water to cover, and