Ingredients

• 3 Tbsp. extra-virgin olive oil
• 3 dried chiles de árbol, seeds removed, chopped
• 2 garlic cloves, finely grated
• 1 (14.5-oz.) can diced fire-roasted tomatoes
• Kosher salt
• 2 Tbsp. fresh lime juice

Instructions

1. Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.
2. Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.
3. Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.