Take the moritas and cook them in a hot dry cast-iron skillet until they inflate and start to pop a little (about two minutes). Into the cast-iron skillet, pour water over the chiles and allow them to soften and become plumper, which will take about half an hour.
Meanwhile, stir the whole cherry tomatoes in another skillet until they blister a little, and black spots appear. Transfer them to a blender and add the peeled and deseeded lime, the garlic, a pinch of salt and puree until smooth. It will be a deep red color with lots of seeds.