Directions

1. Heat a comal over medium heat. Add the tomatoes, tomatillos, serranos, and garlic.

2. Cook the serranos and garlic until softened and charred in spots, about 10 minutes, turning occasionally. Remove from the comal and set aside.

3. Continue cooking the tomatoes and tomatillos until softened, blistered, and lightly charred, about 20 minutes total. Remove from the heat.

4. Peel the garlic and add it to a molcajete with a generous pinch of salt. Use a little of the juice released by the charred tomatoes to help grind the garlic into a smooth paste.

5. Add the serranos and continue grinding until incorporated.

6. Add the tomatoes and tomatillos and grind until the salsa comes together. The salsa should feel rustic rather than completely smooth.

7. Taste and adjust salt as needed before serving.