DIABLO SALSA

INGREDIENTS

25-30 chile de arbol        
½ cup vegetable oil
4-6 cloves garlic
3 lbs roma tomatoes
1 tbsp paprika
1 tsp salt
1 tsp oregano
1 tsp cumin
juice of one lemon
¼ cup white vinegar

METHOD

Sauté chilies and garlic in oil until chilies are blackened.  Cut off stem ends of tomatoes and roast over open flame until skin is blackened.  Put everything in blender and blend on high.  You can very the “temperature” of the sauce by increasing or decreasing the number of chilies you use.