Ingredients

• 2 tbsp chile piquin
• 2 tomatoes
• 2 garlic cloves
• 1/4 onion
• 2 serrano peppers
• 1/2 bunch cilantro finely diced
• 2 tbsp water

Steps

1. Wash the tomatoes.
2. Make a criss cut cross on the bottom of the tomatoes.
3. Place on a hot skillet to roast
4. Add the serrano peppers.
5. Roast for another 2 minutes
6. Turn the peppers and the tomatoes to char all the sides.
7. Add the onion and garlic to the skillet.
8. Roast everything for an additional 2 minutes
9. Remove ingredients from skillet
10. Using a knife remove the skin from the clove and set aside
11. Let cool slightly.
12. Remove the skin from the tomatoes.
13. Cut off the stems from the serranos and cut in half.
14. Dice the onion.
15. In a molcajete, add the dried chile piquin, grinding until almost a powder.
16. Add the roasted garlic.
17. Grind until smooth.
18. Add the serrano peppers.
19. Grind until the peppers have been broken down.
20. Slowly add one tomato at a time. Pressing down gently so as not to squirt.
21. Mash it up.
22. Repeat with the second tomato.
23. Mash it up as well.
24. Add the roasted onion, salt, and cilantro.
25. Stir to combine.
26. Taste for salt and serve!