Salsa de Molcajete

Servings: about 1 cup

    6 Serrano chiles, stems removed
    2 ripe tomatoes
    2 Cloves garlic
    1 Teaspoon coarse salt
    black pepper, freshly ground, to taste

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.  Serve in the molcajete or a small bowl.