Roasted Charales Salsa

2 Instructions

1. 1

   Briefly toast the dried guajillo chiles on a dry comal until fragrant, about 30 seconds per side, then soak in hot water for 10 minutes to rehydrate. Drain.

2. 2

   Roast the tomatoes, tomatillos, onion and garlic on the comal until blackened in spots.

3. 3

   Step 3: In a molcajete, combine the roasted tomatillos, onion, garlic, xoconostre, and pumpkin seeds. Grind until you achieve a chunky texture.

4. 4

   Step 4: Add the hydrated guajillo chiles and dried charales to the mixture and blend well.

5. 5

   Step 5: Finish with a touch of lime juice and mix thoroughly.