Salsa Roja

6 dried arbol peppers1 cup (give or take) olive oil20 tomatillosSalt to tastePlace peppers in skillet and add enough oil to cover, about 1 cup. Heat skillet over medium-high and cook peppers until dark red, about 5-10 minutes. Set pan aside to cool.Remove husks from the tomatillos and place in pot of water, bring to a boil and cook until they turn lighter green, about 20 minutes. Drain and cool.Place peppers, oil, tomatillos in a blender or food processor and process until smooth. Add salt to taste.Makes about 2 1/2 cups.Nutrition values per serving: 110 calories, 11 g fat (2 g saturated), 3 g carbohydrates, 1 g fiber, 1 g protein, 0 cholesterol, 117 mg sodium.