Directions :
Roast the tomatoes, garlic and chilies on a dry Comal or dry sauté pan on medium high heat until charred, turning occasionally. Don’t worry about the skins burning as this is actually part of the recipe and the charred skin will enhance the flavor with smoky undertones. The vegetables will vary in cooking time, so remove them as needed, and place on a separate plate to cool slightly as they char.
When cool, remove some of the darkest parts of the charred skin of the tomatoes and chilies as you can by simply pinching it off with your fingers.
Add 1 teaspoon of vinegar to the Molcajete and add the garlic and a small amount of salt and grind well.
Add the chilies (removing the seeds if you want less heat) and keep grinding until the chilies have broken down.
Add the tomatoes and grind to the consistency you desire. You might find it useful to remove some contents to make sure the content does not spill over.
Adjust the seasoning with salt if needed giving it a few more grinds, and combine all the ingredients, serving the salsa right in the Molcajete.
Enjoy !!