* pasilla, guajillo, or ancho chiles** or chile arbol, or Thai bird chilesHeat a large flat griddle or skillet over high heat. Place the chiles on=
the dry skillet, along with the garlic. Check them every few minutes,=
looking for brown spots as they toast on the dry griddle; turn both the=
chiles and the garlic cloves, keeping an eye on the color and more=
importantly on the aroma. When the scent changes and takes on a toasty,=
rich character, they're done. Remove them from heat and let them cool for=
a few seconds. When cool enough to handle (the peppers cool more quickly=
than the garlic, which in turn takes longer to cook), pull out the stems,=
veins, seeds and placentas from the chiles. Tear the skins into=
medium-sized chunks and place them in a small bowl. Pour boiling water=
over them just to cover, then place a smaller bowl or saucer over the=
peppers to keep them immersed in the water. Set your timer for at least 30=
minutes before continuing. After the peppers have had time to soak well,=
pour the peppers and water into a blender. Peel the skins off the garlic=
cloves (which should smell sweet, smoky and wonderful in their own right)=
and drop them into the blender as well. Puree thoroughly. The sauce will=
be chunky; if appearance is important, you can strain it through a wire=
strainer to get the larger pieces of the skin out of the mixture. (I=
begrudge the amount of sauce that clings to the mesh myself...) Taste it;=
add salt and serve immediatel
