Ninfa's Red Salsa Recipe from: ATXChefInTraining Servings: 4 to 6—about 2 cups I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them. 1 to 2 chiles de arbol, or 1 to 2 dried red pepper, if you can't get chiles de arbol 4 medium tomatoes, halved 3 garlic cloves 4 sprigs cilantro 1 teaspoon salt 1 to 2 jalapeno, optional 1 to 2 tablespoon oil—recipe doesn't specify the type 1/2 cup tomato sauce, optional Place the dried chiles on a cookie sheet and toast in a 325°F oven for 3 to 4 minutes. Stem and seed them, and then set aside. In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened—about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes. Saute the pureed salsa in a skillet with hot oil for 1 to 2 minutes. If the salsa is pale, you may wish to add some tomato sauce to deepen the color. This salsa may be made in advance and either refrigerated or frozen.