1. On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft. 2. Peel off and discard the burned skin from the tomatoes. 3. In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding. 4. Add salt. Serve in the molcajete or a small bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
