From Chiles & Chocolate

This easy peasy salsa is great with corn chips, on top of eggs or chicken tacos.

• 3 Serrano chiles, stems removed
• 2 ripe tomatoes
• 2 cloves garlic
• 1 teaspoon coarse salt Freshly ground black pepper, to taste

Directions

• 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.