Directions

• Roast the ingredients: Place the comal over medium high heat. Roast the tomatoes, tomatillos and the two garlic cloves (cook with the peel on)until charred on all sides/cooked through. Some of the ingredients may be cooked sooner than others. So, remove from the heat as they become ready.
• Chiles de arbol: Lower the heat on your comal to low and toast the chiles de arbol. Turn continuously and remove as soon as they become fragrant to prevent them from burning.
• Molcajete: Peel the roasted garlic, add to the mocajete together with the fresh peeled garlic clove and a small amount of salt. Grind until a paste forms.
• Keep Grinding: Grind the chiles the arbol until broken down into small pieces. Side note: you can adjust the amount of chiles de arbol depending on how hot you like the salsa. This one is spicy. Mash the tomatoes one at the time until completely broken down and then proceed with the tomatillos. Add salt to taste.
• Toppings: Dice the white onion and chop the cilantro. Add to the salsa and mix everything to combine. Serve with tacos, carne asada, quesadillas, the options are endless. Or, enjoy as an appetizer with chips.
• Try another recipe for Authentic Red Mexican Salsa and Chicken Fajitas