Salsas Taquera & Crudo Guacamole Recipe

Prepare and roast

Heat a cast-iron skillet or comal over medium-high heat until smoking slightly. If using oil, add 1 tsp vegetable oil. Place tomatillos, serranos, quartered onion and unpeeled garlic on the hot surface. Roast, turning occasionally, until the tomatillos are charred in spots and softened (8–10 minutes) and the skins of the chiles are blistered. The garlic will blacken slightly; this is fine.

Peel and assemble

Transfer the roasted ingredients to a cutting board. Peel the garlic cloves. If you prefer a milder salsa, remove stems and seeds from the serranos; otherwise keep them. Roughly chop the tomatillos, chiles, onion, and garlic so they blend evenly.

Pulse to desired texture

Add the chopped roasted vegetables to a blender or food processor with 1/4 cup cilantro, 1 tbsp lime juice, and 1 tsp kosher salt. Pulse 6–10 times until you reach a slightly coarse texture typical of salsa taquera. If the mixture is too thick, add up to 2 tbsp water, 1 tbsp at a time, to loosen.

Taste and adjust seasoning. Add more salt or lime as needed. If salsa is too hot, add a few extra roasted tomatillos or a small pinch of sugar to balance. Transfer to a bowl and let rest at room temperature for at least 10 minutes to let flavors meld.

Prepare aromatics

Finely dice 1/2 cup onion and mince 1/2 serrano (remove seeds if desired). Chop 1/4 cup cilantro. Place them in a medium mixing bowl. Add 2 tbsp lime juice and 1/2 tsp of the sea salt to the aromatics; let sit 2–3 minutes to soften sharpness of onion and mellow heat from serrano.

Mash avocados

Scoop the avocado flesh into the bowl with the aromatics. Using a fork or potato masher, gently mash the avocados to a chunky consistency — you want discernible pieces (crudo-style), not a smooth puree.

Fold in remaining seasoning: add remaining 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil (if using). Taste and adjust with additional lime or salt to brighten and balance. If you like more heat, stir in a pinch of minced serrano.

Transfer to a serving dish and cover with plastic wrap pressed to the surface to minimize browning until ready to serve.

Place the Salsa Taquera and Crudo Guacamole in separate bowls on a large platter with tortilla chips or warm corn tortillas and lime wedges. Encourage guests to spoon salsa and guacamole onto chips or tortillas. Both salsas can be made up to 4 hours ahead; refrigerate and bring to room temperature before serving.