Preparation / Directions:
* seeds and membranes removed (you can substitute California or New Mexico chiles
On a comal or in an iron skillet, toast the chiles, garlic, and tomatoes In a blender puree the chiles, tomatoes, and garlic.
Taste and correct the seasoning with salt. Add any additional water until you get a semi liquid paste.
Here is another simple yet very tasty salsa. It does wonderful things for barbecued chicken and beef, so on some hot, lazy day this summer, break out the grill and give it a try!
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