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.