Salsa de Molcajete

Directions

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.