• 1 tablespoon olive oil
  • Scant ¼ cup dried árbol chiles, stemmed and seeded
  • 1½ cups (12 ounces) canned diced tomatoes and their juices
  • 1 small tomatillo
  • 2 tablespoons white vinegar
  • 1 small garlic clove
  • ½ teaspoon kosher salt, plus more as needed

Make the salsa de árbol: In a small pot, heat the oil over high heat, then add the chiles; let cook, continuously tossing the chiles so that they do not burn, about 10 seconds. When they turn bright orange, they are done. Immediately remove from the oil.
Add three-quarters of the chiles to a blender and reserve the rest. Add the tomatoes, tomatillo, vinegar, garlic, salt, and 2 tablespoons water and blend until smooth. Taste and adjust the seasoning, or blend in more of the remaining chiles, to taste.
Pour the blended salsa into a small pot, bring to a boil, then reduce the heat and let simmer for 15 minutes. Serve warm or cool.
Be sure your salsa de árbol is prepared in advance and is still hot, or reheat on the stove. Preheat the oven to 450°F. Spread the chips on a baking sheet and bake until warmed through, about 2 minutes.