Salsa de Molcajete

1. 1

   On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred.

2. 2

   Discard the very black skin.

3. 3

   In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper.

4. 4

   When they are roughly ground, add the tomatoes and continue grinding.

5. 5

   Serve in the molcajete or a small bowl.

* Per serving · 4 servings · Values may vary.

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