Prev Recipe Next Recipe

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Save Recipe Print

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.

My Private Notes

Name: Salsa de Muchos Chiles
Yield: about 1 1/2 cups
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