Makes a 9 inch molcajete worth of salsa

Ingredients

• 4-5 cloves of garlic

• 1-2 serrano peppers, halved

• 1 red onion, chopped

• 1-2 dried ancho chilis

• 3-4 roma Tomatoes, whole

• Cilantro

• Lime juice

• Salt

Instructions

1. Toast and rehydrate the ancho chilis.

2. Broil the garlic, serrano, onion, and tomatoes until charred well.

3. Grind the garlic and a hefty pinch of salt in the molcajete until it makes a paste.

4. Add the serrano and grind until the consistency is smooth.

5. Add the ancho and and grind until the consistency is smooth.

6. Add the onion and grind until the consistency is smooth.

7. Pop the tomatoes to release their water.

8. Add the tomatoes one at a time and mash until you reach the desired texture.

9. Add cilantro, lime, and salt to taste.

10. For best results refrigerate over night.

Notes

• This could also be done in a blender following the same steps.

• Fresh salsa lasts 5-7 days in the fridge.