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

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Instructions

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.