Prepare the vegetables

• Roughly chop the red onion.
• Halve the Roma tomatoes and peel the garlic cloves.

Char the vegetables

• Place the onion, tomatoes, jalapeño and garlic in a pan with no oil.
• Cook over the fire until about 70–80% blackened, turning as needed.

Grind in the molcajete

• Add the charred onion, jalapeño and garlic to the molcajete and grind with the tejolote.
• Season with lime juice, salt and cumin.
• Add the tomatoes and grind to a chunky salsa.

Finish and serve

• Mix in the chopped cilantro.
• Serve directly in the molcajete.