Dry toast the chiles on a comal or in a cast-iron pan over medium heat, moving frequently so as not to burn, until slightly brown. Transfer to a blender with the roasted garlic, lime juice and some salt and black pepper. Blend, adding water as needed to thin; you want just enough to combine and not more. The salsa will be a burnt reddish color and very thick and seedy.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.