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12
glassesEasy
By Bricia Lopez and Javier Cabral
Published 2019
Heat a comal or dry skillet over medium heat. When hot, add the chiles and toast on each side for a minute or two until aromatic.
In a molcajete or mini-chopper or food processor, grind the toasted chiles until finely ground. Mix with the salt and it is ready to rim a glass.