Instructions
Char the Ingredients:
On a hot comal, skillet, or grill, roast the tomatoes, serrano chiles, onion, and garlic until blistered and slightly blackened on all sides.
Toast dried chiles de árbol briefly (just a few seconds per side) until fragrant—don’t burn them.
Peel Garlic: Remove charred skins from garlic cloves.
Grind in Molcajete:
Start by crushing the garlic and a pinch of salt into a paste.
Add the roasted chiles and grind until broken down.
Add onion and cilantro, grind to release flavors.
Finally, add tomatoes and mash until you get a chunky consistency.
Season: Add lime juice and extra salt to taste.
Serve: Serve immediately for the freshest flavor.
Tips for Best Results:
If you don’t have a molcajete, use a mortar and pestle or pulse in a food processor for a rustic texture (don’t over-blend).
For smokier flavor, roast everything over an open flame or charcoal grill.
Adjust heat by adding more or fewer chiles.
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