Dry roast the chiles, garlic and tomatoes on a comal or cast-iron pan over medium-high heat. Remove the garlic when the papery skin begins to brown. Peel and discard the skin. Keep turning the vegetables until soft and blackened on all sides. Remove and set aside to cool. When the chiles are cool, remove and discard the stems, peel off the skin and slice the chiles in half. Remove the skin and eyes from the tomatoes.
Place the chiles and garlic in the molcajete. Add the salt and grind to make a paste with the volcanic pestle referred to as a "tejolote." Add the tomatoes, one at a time, and make a smooth salsa. Season generously with salt and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sergio Remolina and The Culinary Institute of America at San Antonio