Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Salsa de Muchos Chiles
- Level: Easy
- Yield: about 1 1/2 cups
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- Level: Easy
- 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
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.
