Molcajete Salsa

5 Serrano Chiles
2 ripe tomatoes
1 clove of garlic
1 teaspoon salt
Directions for Salsa de Molcajete.

On a comal or iron skillet, roast the chiles and tomatoes for 7-8 minutes or until they are soft.

Peel off and discard the burned skin from the tomatoes.

In a mortar, grind the chiles and garlic.

When They are roughly chipped, and the tomatoes and continue grinding leaving a chunky texture.

Add the salt.

Serve in the molcajete or a small bowl.

Makes about 1 1/2 cups



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