Instructions: Heat a comal or cast-iron skillet over a medium-high 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.

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 salsa to a bowl and stir in the cilantro.

This recipe yields about 1 1/2 cups of salsa.

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