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1
Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes.
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2
Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant.
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3
Remove from heat and carefully add about 1 cup of hot water to just cover the chiles.
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4
Turn the heat to low and simmer for about 15 minutes.
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5
Preheat the broiler.
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6
Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly.
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7
Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs.
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8
Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
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9
Add the chile mixture to a blender and puree.
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10
Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot).
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11
Blend until smooth (you may need to work in 2 batches).
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12
Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick.
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13
Stir in the sugar and lime juice and season with salt and pepper, to taste.
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14
Transfer to a large serving bowl and serve.
