Directions

1. Preheat a comal over high heat. Add the tomatoes, onion, garlic, and serrano peppers, and char, turning with tongs, until the skins are black.

2. Transfer the garlic to a molcajete and grind into a paste. Add the onion and grind, followed by the serrano peppers, mashing until combined.

3. Add the tomatoes one by one, mashing them in as you go.

4. Stir in lime juice, salt, pepper, and chopped cilantro.

5. Adjust seasoning to taste and serve.