This is a smoky, rustic salsa made with fresh garden tomatoes and jalapeño, ground right in the molcajete.
3 medium tomatoes
1 jalapeños
0.5 cups onion
2 garlic cloves
0.3 cups cilantro, chopped
0.5 teaspoons salt
Char the vegetables: Place 3 medium tomatoes, 1 jalapeños, and 2 garlic cloves (unpeeled) on a dry comal or skillet over medium-high heat. Char on all sides, turning occasionally, until blistered and blackened in spots.
Peel garlic: Let the garlic cool slightly, then slip off the charred skins.
Grind garlic and salt: In the molcajete, mash the peeled garlic with 0.5 teaspoons salt into a paste.
Add jalapeño: Add the charred 1 jalapeños (stem removed, seed if you want less heat) and grind into the garlic paste.
Grind in tomatoes: Add the charred 3 medium tomatoes one at a time, crushing and grinding each into the mixture until you get a chunky, rustic texture.
Fold in onion and cilantro: Stir in the raw 0.5 cups onion and 0.3 cups cilantro, chopped last, so they stay fresh and bright against the smoky base.
Taste and serve: Taste and adjust salt. Serve warm, straight from the molcajete.