My mom invented this salsa and it’s really unique. It was a way to give a different flavor to our everyday tomato-based dipping salsa for the table at home. It was one of the only salsas that we ate with chips as a snack because of the strong cinnamon flavor. It goes to show you how Oaxaqueños will find a way to spice up even the simplest things. Serve it as a pre-game snack. It also goes great with a cold, dark Mexican beer.
In a comal or large cast-iron skillet over medium heat, dry-toast the garlic and chiles, mixing them well, for about 5 minutes.
When the tomatoes have changed color and the chiles have softened, remove the tomatoes and chiles and let cool. Discard the cinnamon sticks and reserve
In a food processor, combine the skinned tomatoes, chiles, the reserved cooking liquid, garlic, and salt. Pulse until all of the ingredients are pureed and smooth.
Pour into a bowl and add the onion and cilantro. Serve with chips.
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