Molcajete Salsa

In a pan roast the chilies and the tomatoes until they're soft. Note they'll get a burned skin which you may or not peel, it's up to you, recommendation is NOT. Once soft place the chilies and garlic in Molcajete and ground it to small pieces (seeds don't make it hot, veins are hot so remove them if you want) Once this is done, add the tomatoes (while they're still hot) and ground everything to a paste. Chop Onion to fine pieces, chop cilantro semi-fine. Add cilantro, onion and salt to salsa, mix and serve either warm or cold.