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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 serrano chiles, stems removed |
2 ripe tomatoes |
2 cloves garlic |
1 teaspoon coarse salt |
freshly ground black pepper, to taste |
Directions:
1. 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.
2. Serve in the molcajete or a small bowl.
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