Step 1

Char the serrano peppers on the comal, turning until all sides are blackened. Let cool, slice open and remove seeds, depending on spice tolerance.

Step 2

Char the tomatoes on the comal, turning until all sides are blackened and the tomatoes begin to slump.

Step 3

Wash the pipitza (if using) and remove the stems, reserving the leaves. If using cilantro, remove any tough stems, but feel free to use the soft stems.

Step 4

Grind the chiles, pipitza or cilantro leaves, garlic cloves and tomatoes (one at a time, since they won't fit if you add them all at once) in the molcajete until achieving a rustic but uniform consistency.

Step 5

Season with salt to taste.