This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

　　

Ingredients

Makes 3/4 cup

　　2 Roma tomatoes

　　2 fresh jalapeños

　　1 clove garlic, unpeeled

　　Kosher salt

　　

Step 1

On a comal or in a cast-iron skillet over moderately high heat, dry-roast the tomatoes, jalapeños, and garlic. When the garlic's papery outer skin starts to brown, remove the garlic from the pan and carefully peel it, discarding the skin. Continue roasting the tomatoes and jalapeños until soft and blackened on all sides. Transfer to a plate to cool. Peel the jalapeños and remove the stems. (Jalapeños can be spicy and leave their heat on your hands, so wear gloves or use caution when handling.) Peel and core the tomatoes.

　　

Step 2

Place the jalapeños and garlic in a molcajete, blender, or food processor and season with the salt. Grind with the pestle or process until a paste forms. Add the tomatoes, one at a time, and grind or process until smooth. Season generously with salt.