Salsa de Muchos Chiles

Yield:
about 1 1/2 cups
Level:
Easy
Ingredients
  • 2 chiles cascabel
  • 2 chiles moritas
  • 2 chiles de arbol
  • 1 chile chipotle
  • 1 chile guajillo
  • 2 large tomatoes
  • 4 cloves garlic, peeled
  • 1/4 teaspoon sea salt, or to taste
  • 1/2 cup cold water
  • 1/2 bunch chopped cilantro leaves
Directions

Heat a comal or cast iron skillet over a medium high heat. Toast the chiles, turning them constantly so they don=t burn, 30 to 60 seconds. Let them cool and remove their stems. Crumble them with their seeds and veins.

Toast the tomatoes and garlic until slightly charred. Let them cool. In a blender combine the chiles, garlic, tomatoes, salt, and water and blend until you have a rough sauce. Pieces of the chiles should be visible. Transfer salsa to a bowl and stir in the cilantro.


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