Instructions: 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.

Serve in the molcajete or in a small bowl.

This recipe yields about 1 cup of salsa.

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