Peel the onion and garlic. Heat a frying pan over a high heat. Add the tomatoes, onion and garlic clove and cook for about 10 mins until charred, turning the veggies from time to time. Transfer everything to a plate and set aside.

Fill a bowl with boiling water. Add the arbol chillies to the frying pan set over a high heat and fry them just for a few seconds. Transfer the arbol chillies to the bowl of hot water and set aside for 10 mins to rehydrate.

Once the chillies are rehydrated, place them in a blender along with the other pan-fried veggies. Add a generous splash of the water used to rehydrate the chillies.

Blitz using the pulse option. This way the salsa will have a smooth texture, but you will see some bits. If you don't have a pulse option, just blend it very quickly.

Squeeze in the juice of the lime, season to taste and add a splash more water if it needs it. Let the salsa sit for at least 30 mins then serve as a side dish to garnish tacos, eggs or anything you like.