Salsa de Muchos Chiles

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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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 tsp. sea salt, or to taste
1/2 cup cold water
1/2 bunch chopped cilantro leaves


Heat a comal or cast iron skillet over a medium high heat. Toast the chiles, turning them constantly so they do not burn, about 30-60 seconds. Let them cool and remove their stems. Crumble them with their seeds and veins.

Toast the tomatoes and garlic until they are 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 the salsa to a bowl and stir in the cilantro.

Recipe from the Food network.