Ingredients

• 1 1/2 ounces dried chiles de árbol
• 1 1/2 ounces ancho chiles
• 1 medium white onion, chopped
• 4 garlic cloves, peeled
• 1 tablespoon kosher salt
• 1/3 cup distilled white vinegar

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Instructions

1. Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1 1/2 cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15–20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.
2. DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.