In a large skillet, heat 1/4 cup grapeseed oil. Add árbol chiles, puya chiles, japone chiles and cascabel chiles and cook over moderate heat, stirring often, until fragrant and toasted, about 4 minutes.
Scrape into a food processor. Add garlic cloves and 3/4 cup grapeseed oil and pulse until finely chopped. Season with kosher salt.
The salsa can be refrigerated for up to 1 week.
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