On a cast iron griddle, lay the garlic, and roast on each side until light brown. Remove from the heat.

Place the chile de arbol on the griddle and lightly toast, about 1 - 1 1/2 minutes between both sides - they should be fragrant. Careful because they can burn easily.

Remove the chile de arbol, and pluck the stems off before adding to the blender. Peel the garlic and place that in the blender too, then add 3/4 C. water.

Blend until combined - if needed, add an additional 1/4 C. water

Season with 1/2 tsp salt or more to taste.