5 large tomatoes
2 habanero chiles
1 onion, peeled, quartered and roasted
1 bunch fresh cilantro
Splash of vinegar
3 cloves garlic, peeled
Salt to taste
Heat your comal (or griddle) over high heat.
Remove skins from onion and cut into quarters.
Place tomatoes, chiles, onions and garlic onto the comal and cook over high heat until the skin is brown or black and blistered.
Remove the skins and the seeds from the tomatoes and chiles.
Let all the cooked items cool for 15 minutes.
With a molcajete or blender, process the cooked ingredients and then add in the remaining ingredients.