Clean the cascabel peppers to remove the stem. Do the same with the tomato and tomatillos removing the casing, stem and cleaning them with running water.

In a comal or on the grill roast the tomatillos, the garlic and the tomato until getting a nice charring.

Place the peppers and the roasted tomato, tomatillos and garlic cloves in a sauce pan and add the water, Cook for 20 minutes or until the dried peppers are soft.

When this is cooked add all to the blender including the water used for cooking. But controlling the amount of water. Sauce must be chunky no liquified.

Blend and add cumin and salt to taste. Serve or keep inside a sealed container inside the fridge until ready to enjoy.