Camarones a la Diabla

Remove stems and seeds from Guajillo chiles, Arbol chiles, and Ancho chiles. Place the chiles in a bowl and cover with hot water. Let them rehydrate for 15-20 minutes until softened.

While chiles rehydrate, roughly chop the Roma tomatoes, 100g of the White onion, and 15g of the Garlic cloves.

In a medium saucepan, heat a small amount of olive oil. Add the chopped Roma tomatoes, 100g White onion, and 15g Garlic cloves. Cook over medium heat until softened and slightly charred, about 8-10 minutes.