Salsa de Muchos Chiles

• 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

1. Heat a comal or cast iron skillet over a medium high heat.
2. Toast the chiles, turning them constantly so they don=t burn, 30 to 60 seconds.
3. Let them cool and remove their stems.
4. Crumble them with their seeds and veins.
5. Toast the tomatoes and garlic until slightly charred.
6. Let them cool.
7. In a blender combine the chiles, garlic, tomatoes, salt, and water and blend until you have a rough sauce.
8. Pieces of the chiles should be visible.
9. Transfer salsa to a bowl and stir in the cilantro.

chiles cascabel, moritas, arbol, chile chipotle, chile guajillo, tomatoes, garlic, salt, cold water, cilantro

Taken from www.foodnetwork.com/recipes/salsa-de-muchos-chiles-recipe.html (may not work)