This nutty and toasty dried-chile salsa can gussy up fried eggs, soups, Hearty Mexican Cranberry Beans, braised vegetables, grilled meat and seafood—and even guacamole. Slideshow: More Salsa Recipes
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.