Heat a large skillet to high heat and add all the dried chiles, cook, rotating frequently with tongs, until blistered but not burnt, 1-2 minutes. Transfer chiles to a heatproof bowl and cover with boiling water, let sit until softened, about 20 minutes.

Enjoy with tortilla chips or use to make red chili chilaquiles.

Remove the chiles from water and transfer to a blender along with tomatoes, garlic, and pinch of salt. Puree salsa until smooth.

Heat the 1/4 cup oil in a large pot over medium high heat. Pour the salsa into the pot quickly, and bring salsa to a boil. Stir in the water, bring to a simmer, and let cook for 20 minutes. Add salt to taste.

Enjoy with tortilla chips or use to make red chili chilaquiles.