In an 8- to 10-inch frying pan over medium heat, stir chilies in oil until chilies smell toasted, about 3 minutes; take care not to scorch. Pour from pan into a blender.
Add garlic and 1/2 cup water. Whirl until a smooth purée. If desired, thin with 1 or more tablespoons water. Add salt to taste.
Nutritional analysis per tablespoon.
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