- 6 Serrano chiles, stems removed
- 2 ripe tomatoes
- 2 cloves garlic
- 1 teaspoon coarse salt
- Freshly ground black pepper, 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.