Salsa de Molcajete

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

1. On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred.
2. Discard the very black skin.
3. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper.
4. When they are roughly ground, add the tomatoes and continue grinding.
5. Serve in the molcajete or a small bowl.

serrano chiles, tomatoes, garlic, coarse salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/salsa-de-molcajete-recipe.html (may not work)