Gosh, another one of my favorites. I don't serve this one at the restaurant because it really isn't very Mexican and I have so many others to put out and I don't want any more snotty letters from Sam Bass. However I use it at home and I use it a lot. I cook in it. I use it on sandwiches instead of, or even with, mayonaise. I use it barbecuing and I use it as a table salsa. Hell, I use it on most everything. It's got some heat and it's got a great smoky flavor. As near as I can tell it lasts forever and actually gets better as it ages. It calls for what are called in Mexico 'Chiles de Arbol'. Unless you have a store near you that specializes in Latin or Mexican food you will probably find them called just plain 'Dried Red Chiles'. These chilies are red in color - about the same diameter as a pencil and are from 1 to 2 inches long. These are the same dried chiles you find in a lot of Szechuan style food and they are the ones (I think) that you find on the table in shakers at your local Pizza Parlor. I'm just giving you the amounts for making a little bit, so if you hate it there's no big loss. Whenever you're working with dried chiles you always wind up with at least a few seeds laying around your counter. Put the seeds aside and when you have a bunch toss them somewhere in your yard and give them some occasional water. You'll probably wind up with some nice chile plants.

Chiles de Arbol... about a handful, seeds and all -with the stems removed

Some oil. (I use regular old Corn oil or what ever's handy. If I had access to Sesame oil down here I would use it - I think that would be the best)

Put the chiles in a frying pan over medium heat. Give the chiles an occasional shake, tossing them until they are a nice dark brown color.

I'll warn you that sometimes the chiles will give off a strong, strong eye burning aroma - a little like anti-riot gas or mace, especially if you cook them too hot.

So it might be a good idea to have a window open. Anyway, when they're done let them cool and then run them through the blender. Don't blend them to death. You want flakes not powder.

Put the dried chiles into some sort of container and add the oil (enough to cover the chiles with a couple of inches of oil). The oil might be a little cloudy at first but if you let it settle for a few hours it will be nice and clear and a beautiful color. It's ready to go almost immediately but gets better and better as it sits. If you made it too hot for your taste just add more oil until it's just right.

Okay - if you can't find the whole chiles, you can buy some 'Crushed Red Pepper' and toast it in the pan. If you do this you don't have to blend it, just add the oil. If you are feeling really lazy don't even toast the chiles, just add oil and let it sit. It won't have the smoky flavor but it will be hot oil.