Red Salsa Molcajete
Makes 1½ cups
3 ripe medium tomatoes (about 1 lb.)
6 serrano chiles, or more or less to taste
1 small garlic clove
1 tsp. salt, or to taste
1. Preheat broiler. Place the tomatoes and chiles on a sturdy baking sheet and broil on all sides until blistered and blackened, 8 to 10 minutes. Transfer to a bowl and set aside until cool enough to handle. Peel the tomatoes and chiles. Remove the cores from the tomatoes and the stems from the chiles, keeping the ribs and seeds intact; cut the tomatoes into quarters and set aside.
2. Grind the chiles, garlic, and salt to a paste in a molcajete or a wooden bowl. Add the tomatoes, a few pieces at a time, and continue grinding until the salsa is fairly smooth. (Alternatively, combine the chiles, garlic, salt, and about 1/3 of the tomatoes in a blender jar and blend until the chiles and garlic are finely ground. Add the remaining tomatoes and blend, using quick on/off pulses, until they are just liquefied.) Add more salt if you'd like.
Note: Salsa can be made up to 6 hours in advance or stored, tightly covered, in the refrigerator for 2 to 3 days. Bring to room temperature before serving.