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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 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 mediumhigh heat. Toast the
chiles, turning them constantly so they dont 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.
Put the tomatoes, salt, and water into the bottom of a blender. Add
the garlic and chiles on top. Blend until you have a rough sauce.
Pieces of the chiles should be visible.

Stir in the cilantro.

Yield: about 1 1/2 cups Posted to MC-Recipe Digest V1 #


From: Meg Antczak <[email protected]>

Date: Fri, 6 Dec 1996 09:05:33 -0500





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