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In a dry skillet or over an open flame, roast the tomatoes, serrano or jalapeño peppers, garlic, and onion until they are charred and softened.
If using a molcajete, add the garlic and a pinch of salt. Grind until it forms a paste. Then add the roasted peppers and continue to grind.
Add the roasted tomatoes to the molcajete and mash them together with the other ingredients until you reach your desired consistency.
Cut the avocado in half, remove the pit, and scoop the flesh into the molcajete. Mash and mix it with the salsa.
Stir in chopped fresh cilantro and season with salt to taste. If desired, add a squeeze of lime juice for extra brightness.
Enjoy your Salsa de Molcajete con Aguacate with tortilla chips, tacos, or as a topping for your favorite dishes!