Salsa de Muchos Chiles

Directions

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