Salsa de Árbol
['3 Tbsp. extra-virgin olive oil', '3 dried chiles de árbol, seeds removed, chopped', '2 garlic cloves, finely grated', '1 (14.5-oz.) can diced fire-roasted tomatoes', 'Kosher salt', '2 Tbsp. fresh lime juice']
Heat oil in a medium saucepan over medium. Add chiles and garlic and cook, stirring constantly, until lightly toasted and very fragrant, about 30 seconds. Add tomatoes and 1 cup water, increase heat to medium-high, and cook, stirring occasionally, until most of the liquid has evaporated and tomatoes are very tender, about 15 minutes.
Season tomato mixture with salt. Using a potato masher, smash until the consistency of a chunky salsa. Let cool, then stir in lime juice.
Do Ahead: Salsa (without lime juice) can be made 3 days ahead. Cover and chill. Add lime juice just before serving.
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