- 8
- 15 mins
- 25 mins
Ingredients
- large ripe Roma tomato
- serrano chile peppers, or more to taste
- clove garlic, unpeeled
- salt
- ripe, Fresh Hass Avocados, seeded, peeled and roughly mashed
Preparation
Step 1
Instructions:
In an iron skillet over medium-high heat, roast the tomato and chiles until they are soft and charred, about 8 to 10 minutes. Add the garlic clove to the skillet during the last three minutes, cooking just until it starts to turn golden.
Place the tomato in a paper bag, and close. Allow to cool for about 5 minutes.
When the tomato is cool enough to touch, peel and discard the charred tomato peel.
Trim stems from roasted chiles and squeeze the garlic clove from its peel.
In a large molcajete** or mortar and pestle, grind the roasted chiles and garlic until roughly chopped. Add the peeled tomato and crush to combine into a chunky salsa. Season with the salt.
Gently stir in the mashed avocado and serve immediately, preferably in the molcajete.