Salsa Verde Molcajete - cooking recipe

Ingredients

4 -6 tomatillos, depending on size
1 habanero pepper
1 large garlic clove
salt or chicken bouillon granule
cilantro (optional)
olive oil (optional)

Preparation

Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan).
Turn often so as not to burn.
When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky.
Add salt or soup mix to taste.
Olive oil can be added if you like, but is not necessary. Cilantro can be added as well.
A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.