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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Chiles cascabel |
| 2 | Chiles moritas |
| 2 | Chiles de arbol |
| 1 | Chile chipotle |
| 1 | Chile guajillo |
| 2 gross | tomatoes |
| 4 | Cloves garlic peeled |
| 1/4 Teelöffel | sea salt to taste |
| 1/2 Tasse | water cold |
| 1/2 Bund | Chopped cilantro leav |
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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.
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