Salsa de Chile de Arbol. Dried chile de arbol pods are used widely throughout Latin America. You can find them in the international foods section of most well stocked grocery stores. Here they are blended in a classic molcajete with the familiar flavors of garlic, lime, and salt. Toast chiles de arbol on a comal or in a frying pan until they are deeply browned, like the color of chocolate. Remove chiles and add garlic to the comal and brown on all sides. In a molcajete or a food processor, add chiles, garlic, lime juice and salt and process until roughly chopped.