Salsa De Molcajete (Molcajete Sauce) - cooking recipe

Ingredients

5 serrano chilies
2 tomatoes, ripe
1 garlic clove
1 teaspoon salt

Preparation

On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft.
Peel off and discard the burnt skin from the tomatoes.
In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding.
Add salt. Serve in the molcajete or a small bowl.