Salsa De Muchos Chiles

Recipe Ingredients

2		Chiles cascabel
2		Chiles moritas
2		Chiles de arbol
1		Chile chipotle
1		Chile guajillo
2		Tomatoes (large)
4		Garlic cloves - peeled
1/4 teaspoon	1.3ml	Sea salt - or to taste
1/2 cup	118ml	Cold water
1/2		Chopped cilantro leaves

Recipe Instructions

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.

This recipe yields about 1 1/2 cups of salsa.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6266 broadcast 04-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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