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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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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.