8 ounces (225 g) tomatoes (about 11 small ones), roasted.
8 chiles de arbol (hot) or 2 chiles (mild), roasted.
1 garlic clove, roughly chopped.
Sea salt to taste.
1/3 cup (83 ml) water.

Recipe: by Diana Kennedy1, modified by Zoraia Barros and Krystian Madrid2.

Put an ungreased comal or griddle over low heat and cook the whole tomatoes, turning the from time to time until they are soft and slightly charred, about 15 minutes.

Place the whole chiles – if there is room – to one side of the comal and toast them whole, turning them around from time to time and taking care not to let them burn – this will take a few seconds. When cool you should be able to crumble them easily into a blender jar (discard the stems). Blend dry to a textured powder, then add garlic and cooked tomato and blend to a roughly textured sauce. Dilute with the water and add salt to taste.

This sauce can be kept in the refrigerator for 2 or 3 days, but is not recommended to be store in the freezer.