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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
1. 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.
2. 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.
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