c.1998, M.S. Milliken & S. Feniger, all rights reserved
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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.
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By caggin
on July 23, 2012
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Delicious! Simple and easy to make, pulsed it in the food processor instead of grinding it, cooked it with some grilled chicken, served with rice and beans. Yum! May be on the spicy side for some, just right for me!
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