Serves 4

Ingredients:
8 pieces of xoconostle
4 chile mora
2 garlic cloves peeled
1/3 onion (medium size)
½ cup of water
Sea salt for flavor

Method/Steps:
Prep Chilies: Roast the xoconostle, chile mora, garlic cloves, and onion in a dry skillet over medium heat. When the chilies are soft, place them in a small saucepan with boiling water for 10 minutes. In the meantime, peel each xoconostle and cut them in halves. Discard the seeds inside. Cut halves into small pieces then set them aside.

Prepare Salsa: Put the chiles, roasted garlic, and some salt in a molcajete* and mash to form a pureé. Add the roasted onion and continue mashing. Add the xoconostle, mix everything together and sprinkle with salt. Serve with home fried tortillas.
*If you do not have a molcajete, you can accomplish this task by processing the ingredients with a Cuisinart or blender.

 
Recipe adapted by Parties That Cook® www.PartiesThatCook.com.