Preheat a molcajete in a 200°C oven for at least 30 minutes.
2
Prepare the salsa: On a comal or cast-iron skillet, dry-roast the Tomatillos, Chile serrano, Garlic cloves, and 50g White onion until softened and slightly charred.
3
Transfer the roasted Garlic cloves and a pinch of Salt to the hot molcajete. Grind into a paste. Add the roasted Chile serrano and continue to grind.
