Salsa Costeno Rojo

Toast the chiles and green tomatoes on a comal or iron skillet. The chiles should be dark but not burned or they will taste bitter.

In a saucepan, cook the tomatillos in boiling salted water for 5 minutes, then drain.

In a food processor or  blender, puree the peppers, tomatillos and garlic. 

Place the mixture into a bowl and  add the onion, cilantro and salt and mix well.  Correct the seasoning as need.