Salsa de Muchos Chiles

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Watch how to make this recipe.

Level: Easy
Yield: about 1 1/2 cups
Nutritional Analysis Per Serving (1 of 3 servings): Calories 68, Total Fat 1 g, Saturated Fat 0 g, Carbohydrates 15 g, Dietary Fiber 3 g, Sugar 8 g, Protein 3 g, Cholesterol 0 mg, Sodium 195 mg

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

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Warm a comal or cast iron skillet on medium-high heat. Toast the chiles by turning them frequently to prevent burning, for 30 to 60 seconds. Allow them to cool, then remove the stems. Break them into pieces including their seeds and veins.
Toast the tomatoes and garlic until they show light char marks. Once cooled, place the chiles, garlic, tomatoes, salt, and water in a blender. Process until a coarse sauce forms, with visible chile pieces remaining. Pour the salsa into a bowl and mix in the cilantro.

Fire up your kitchen with this bold Salsa de Muchos Chiles, a fiery masterpiece from chefs Mary Sue Milliken and Susan Feniger that packs layers of smoky heat from cascabel, morita, de arbol, chipotle, and guajillo chilesperfect for tacos, enchiladas, or chip-dipping adventures. Imagine the sizzle of toasting chiles on a hot comal, releasing aromatic oils for unbeatable depth, paired with charred tomatoes and garlic for that authentic rustic char.[3]

Blend to chunky perfection, stir in fresh cilantro for a vibrant pop, and you've got a low-calorie, vegan, gluten-free gem loaded with vitamins and fiber. Dial up the thrill by serving over enchiladas, ground turkey tacos with radish crunch, or grilled meatsadjust chiles for your heat tolerance and watch it transform any meal. Refrigerate for days or freeze for later; add cilantro last for peak freshness. Dive in and unleash Mexican magic at home![1][5][8]

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