Yields: 3/4 cup
5 guajillo chiles, stems and seeds removed
1 cup canola oil
½ teaspoon kosher salt
1. Heat a large sauté pan over high heat until almost smoking. Add the chiles and toast for 30 seconds on each side. Remove, let cool slightly and coarsely chop.
2. Combine chiles, oil and salt in a blender and blend for 5 minutes. Strain into a bowl.