Salsa Costeno Rojo

Toast the chiles and green tomatoes on a comal or iron skillet. Should be dark but not burned.

In a saucepan, cook green tomatoes in boiling salted water for 5 minutes. Drain.

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

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