Recipe: Ninfa's Red Sauce

NINFA'S RED SAUCE
Source: Tex-Mex Cookbook, Tex-Mex Cookbook by Houston food writer and critic Robb Walsh, which includes almost a full chapter devoted to the contributions of the late Mama Ninfa Laurenzo.
Yields 2 cups

4 medium-sized very ripe tomatoes, coarsely chopped
3 garlic cloves, peeled
1 fresh jalapeno, stem removed
2 dried chiles de arbol, diced
4 cilantro sprigs, chopped
1 teaspoon salt

Bring enough water to cover the tomatoes to boil in a medium saucepan over medium heat; add the tomatoes and garlic. Reduce the heat and simmer for 5 minutes, or until the tomatoes are soft. Remove from the heat and drain.
Place tomatoes and garlic in a blender and add the chiles, cilantro and salt. Blend until smooth. Turn into a bowl; cover with plastic wrap and chill.