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
- 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.