• 6 Serrano peppers, stems removed
• 2 ripe tomatoes
• 2 garlic, cloves
• coarse salt to taste
• ground black pepper to taste

On a comal or cast iron skillet roast the Serrano, garlic  and tomatoes for 5 to 10 minutes or until they are evenly  charred.  In a molcajete add the garlic, black pepper, salt and grind them until well smashed.  Add the Serrano peppers grind them slightly then add the tomatoes and continue to grind all the ingredients together until you reach the desired consistency of your salsa.