Salsas Recipe

Roast the vegetables

Preheat a medium skillet or cast-iron pan over medium-high heat. Lightly coat the tomatoes, halved onion, garlic cloves (unpeeled), and jalapeño with 1 tsp vegetable oil. Place them in the hot pan and roast, turning occasionally, until tomatoes are blistered and slightly charred and onion edges are blackened, about 8–10 minutes. Remove from heat and let cool slightly.

Peel and prep: Once cool enough to handle, peel the garlic cloves. Core the roasted tomatoes if desired and remove the jalapeño stem (leave seeds for more heat).

Blend to consistency: Transfer roasted tomatoes, peeled garlic, roasted onion (roughly chopped), and jalapeño to a blender or food processor. Add 2 tablespoons fresh cilantro, 1 tablespoon lime juice, and 1/2 tsp kosher salt. Pulse 6–10 times until you reach a chunky salsa texture. Taste and adjust salt or lime as needed.

Finish and chill: Let the salsa sit 10–15 minutes for flavors to meld, or refrigerate up to 2 days. Stir before serving.

Cook tomatillos

Place husked, rinsed tomatillos and serrano on a hot dry skillet or comal over medium-high heat. Cook, turning occasionally, until tomatillos are blistered and softened and serrano has char marks, about 6–8 minutes. Alternatively, boil tomatillos and serrano for 5 minutes for a milder flavor and softer texture.

Blend: Transfer cooked tomatillos, serrano (stem removed), 1 garlic clove (peeled), 1/4 white onion, 2 tablespoons cilantro, 1 tablespoon lime juice, and 1/2 tsp salt to a blender. Pulse until slightly chunky to smooth—about 8–12 pulses. Adjust seasoning to taste.

Cool and store: Allow to cool to room temperature, then chill if desired. Keeps 3–4 days refrigerated.

Prepare fruit and vegetables

Peel and dice 1 ripe mango into small 1/4-inch cubes. Finely dice 1/2 cup fresh pineapple, 1/4 red bell pepper, and 1/4 red onion. Mince 1/4 jalapeño (remove seeds for milder salsa).

Combine and season: In a bowl, gently combine mango, pineapple, bell pepper, red onion, jalapeño, 2 tablespoons chopped cilantro, 2 tablespoons lime juice, and 1/4 tsp kosher salt. Toss to coat so flavors distribute evenly.

Rest before serving: Let salsa rest 10–15 minutes at room temperature to allow flavors to marry. Best served within 24 hours; refrigerate if storing.

Mix crema

In a small bowl, whisk together 1/4 cup sour cream and 1 tablespoon mayonnaise until smooth. Stir in 1/2 tsp minced chipotle in adobo, 1/2 tsp lime juice, and 1/8 tsp kosher salt. Taste and add more chipotle for heat or more lime for brightness.

Chill and serve: Refrigerate at least 10 minutes to let flavors meld. Use as a drizzle or dip alongside other salsas.