Ingredients
1 cup large yellow onion, roughly chopped
4 chiles de árbol, dried and seeded
4 Roma tomatoes, whole with stem area removed
4 garlic cloves, peeled
Salt to taste
Directions
- In a large, unoiled cast-iron skillet over high heat, char the roughly chopped onion and chiles by turning them over until the onion is evenly darkened on all sides and the dried chilies have blistered.
- Add the whole tomatoes and peeled garlic cloves and continue to heat until darkened and blistered. Simmer after the tomatoes break, or about ten minutes.
- Place all ingredients from the skillet into a blender and blend until smooth. Add salt to taste and serve.
Chef Tunks serves this on his Apache Sweat Lodge Burger with Fire Roasted Green Chiles, Pepper Jack Cheese, and Smoked Onions.
Hot Pepper Sauce 
Nose Dive Hot Sauce 
Sweet Potato Hot Sauce 