Salsa Arriera (Fire Ant Spicy Sauce)

Step 1: Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the garlic and chilies and roast, turning them from time to time, until softened slightly and blackened in spots (6 minutes).

Step 2: Alternately, preheat broiler with baking sheet set on upper rack to 400 degrees F. Place the garlic and chilies on the baking sheet and broil until skin blisters away from the flesh of the chiles (6-8 minutes). Turn several times so all sides are softened slightly and blackened in spots.

Step 3: Remove from heat and allow to cool to room temperature. Once they are cool enough to handle, peel the garlic and discard the skins. Remove and discard the stems of the roasted chilies and cut into quarters lengthwise. Roughly chop the chilies into medium sized pieces.

Step 4: Add garlic, chilies, onion, water and 1 tsp salt to blender, pulse to combine and season with remaining salt. Transfer to a container, or refrigerate until ready to use. The salsa will keep for up to 3 days.