For spicy peanut salsa: Place chicken broth in a small sauce pan over low heat, keep warm.
For Fajitas: Season skirt steak with salt and pepper; heat comal or skillet to medium-high heat.
**NOTE if this is your first time cooking chile de arbol I suggest starting with 3 or 4 chiles, they pack a punch. **
**Be extremely careful when toasting chile de árbol. When heated they release a strong and pungent smell that can be extremely uncomfortable to children and dogs, coughing and watery eyes. Open a door or window for ventilation or crank up your vent hood.**