Salsa De Molcajete

Ingredients

• 1 pound roma tomatoes
• 2 pieces serrano chiles
• 1 clove garlic
• 0.75 teaspoon kosher salt
• 0.25 cup white onion – finely chopped
• 0.25 cup cilantro – chopped

Instructions

1. Heat a dry comal or heavy skillet over medium-high until hot.
2. Roast the tomatoes and serrano chiles, turning occasionally, until blistered and charred in spots; chiles will soften in 6–8 minutes and tomatoes in 10–12 minutes. Add the unpeeled clove for the last 3–4 minutes until lightly blackened in places; let cool slightly and peel the clove.
3. In a molcajete, grind the garlic with kosher salt to a smooth paste.
4. Add the roasted ingredients to the molcajete and crush to a coarse, saucy texture, about 2–3 minutes, working in the juices until combined.
5. Stir in finely chopped white onion and chopped cilantro. Taste and adjust seasoning. Serve right away or let stand 10 minutes to mellow.