Salsa de Muchas Chiles

Ingredients:

2 chiles cascabel
2 chiles moritas
2 chiles dried de Arbol chiles
1 chile dried Chipotle chiles
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

Preparation:

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.

Directions:

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Salsa de Muchas Chiles

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