Roast the tomatoes, garlic, and chiles in a dry skillet or comal.
Remove the tomato skin.
Clean the chiles (no stem, ribs, or seeds).
Mash the garlic.
Add salt and then the chiles.
Add tomato.
Add chopped coriander immediately before serving.
*Molcajete salsa. The order of the ingredients is essential. Cilantro is added right before serving. Ideal with cheese quesadillas or rice.