Wash and cut tomatoes into 4-8 pieces depending on the size oof the tomatoes.
Take water in a saucepan, add tomatoes, salt and bring to boil.
While the tomatoes are coming to a boil, dry roast chili and garlic until chili is toasted.
Once the skin of the tomatoes start to peel off, about 4 – 5 minutes, turn off the heat.
Add the chili & garlic to tomatoes, cover the saucepan and let sit for at least 10 minutes until chili becomes soft.
Once the tomatoes cool, remove the skin of the tomatoes.
Add the tomato chili mixture to a blender, add cilantro and puree until smooth.
Transfer back to the saucepan and bring to a boil. Simmer for 5 – 8 minutes until sauce thickens.
It is ready serve or refrigerate until ready to serve. It stays good for at least two day in the fridge.