Start by heating a dry comal or skillet over medium heat. Place tomatoes, serrano pepper, garlic clove, and onion directly on the hot surface. Turn occasionally until charred and softened. Some things, like the garlic will char faster, remove items as they are done. The onion will take the longest.

Peel garlic and transfer it and the serrano chile to your molcajete first. Sprinkle with a small amount of salt and use some muscle to grind into a smooth paste.

Chop the onion and add to the molcajete and mash to your desired consistency. Add tomatoes one at a time, working them into a chunky salsa. Squeeze in lime juice, taste, and add more salt or lime juice, if needed.

Serve immediately with warm tortilla chips, spoon over nachos, or use as a topping for your favorite Mexican dishes. Buen provecho!