- 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
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.