2 serrano chilies stemmed
4 very ripe medium plum tomatoes
2 large cloves garlic crushed and peeled salt
2 sprigs fresh cilantro trimmed
Heat a griddle or heavy skillet over medium high heat until hot but not smoking, about 5 minutes.
Add chilies and tomatoes to skillet and roast turning often until well charred all over, about 3-4 minutes for the chilies and 10-12 minutes for the tomatoes.
Transfer chilies and tomatoes to a plate and set aside.
Grind the garlic and 1/2 tsp salt together in a molcajete to a paste. Cut tomatoes into eighths and add to molcajete in 3 batches, grinding to a coarse pulpy consistency after each addition. Add 1/2 cup of water and season to taste with salt. Stir to combine.
Makes about 1 1/2 cups