Ingredients

• 6 Serrano chiles, stems removed
• 2 ripe tomatoes
• 2 cloves garlic
• 1 teaspoon coarse salt
• Freshly ground black pepper, to taste

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Instructions

1. On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
2. Serve in the molcajete or a small bowl.