By Inside México Original Print Publication: December, 2006
1/2 kilo of tomatoes
3 jalapeño chilies
2 garlic cloves
1 small onion
Salt to taste
Roast the jalapeño chilis and tomatoes on a comal (a clay griddle) or stove top. Blend them together with the onion and garlic in a blender. Season with salt to taste. For a different version you may use smoked árbol chilies instead of the jalapeños.
Recipe courtesy of El Bajío Restaurant