4-5 chile serrano, stems removed
1 jalapeño, stem removed
1 large clove garlic
juice of 1 small lime
salt to taste
Char and blacken the tomatillos and chile peppers on a preheated comal or griddle for about 20 minutes. Turn as needed.
In the molcajete, add the garlic, sliced and about 1/2 teaspoon of kosher salt. Grind into a smooth paste.
Once the tomatillos and serranos have cooled I like to roughly chop them before processing in the molcajete.
Gradually grind the serrano peppers in the molcajete. Then the tomatillos a few at a time until desired consistency.
Add lime juice and taste for salt. Seed the remaining jalapeño pepper and add to top of salsa. Serve with chips or wait for tacos!!