Fresh Chile Pequín Salsa

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  • 1 medium Garlic Clove, skin on
  • 2 medium-sized Green Tomatoes
  • 1 tbsp Badia Chile Pequín
  • 1 tbsp Badia Lime Juice Concentrate
  • Badia Sea Salt

To serve:

  • Tortillas or Tostadas
  • Avocado

Makes about 1/2 to 3/4 cup.


  1. Heat a nonstick skillet on medium-high.
  2. Place tomato in the center and the garlic at the edge, so it doesn’t burn.
  3. Toast both until soft and blackened in spots.
  4. Remove to a small bowl.
  5. Lower the flame slightly and add the Chile pequín.
  6. Move quickly with a spatula or heat-proof cooking utensil; The chiles should blacken in less than a minute. If they start popping all over the place, lower the flame and stir them vigorously.
  7. Remove to the blender when done.
  8. Peel the garlic and place in the blender with your chiles.
  9. Add about 1/2 teaspoon coarsely ground sea salt.
  10. Grind everything together with about a tablespoon of water.
  11. When you’ve got a thick paste — and it doesn’t have to be perfect — add the green tomato one at a time. Grind some more, until the skins are mostly broken down. Add a little more water if you need.
  12. Squeeze in the lime juice and stir to combine.
  13. Taste for more salt if necessary.
  14. Serve on tostadas — I used teeny taquería-size tortillas that I’d crisped — topped with little wedges