Salsa de Muchos Chiles

1. 1

   Heat a comal or cast iron skillet over a medium high heat.

2. 2

   Toast the chiles, turning them constantly so they don=t burn, 30 to 60 seconds.

3. 3

   Let them cool and remove their stems.

4. 4

   Crumble them with their seeds and veins.

5. 5

   Toast the tomatoes and garlic until slightly charred.

6. 6

   Let them cool.

7. 7

   In a blender combine the chiles, garlic, tomatoes, salt, and water and blend until you have a rough sauce.

8. 8

   Pieces of the chiles should be visible.

9. 9

   Transfer salsa to a bowl and stir in the cilantro.

* Per serving · 4 servings · Values may vary.

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