Traditional Mexican Salsa Duo

Firm diced tomatoes with a fresh crunch, heightened by sharp chili heat and lime acidity. Red onion provides raw freshness while roasted vegetables offer a deep, smoky undertone.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 106
• Protein: 3 g
• Carbs: 14 g
• Fat: 4 g

Ingredients

• 600 g Round tomato ( very firm )
• 1 piece Red onion ( finely minced )
• 1 piece Fresh cilantro ( leaves picked and chopped )
• 2 piece Hot chili pepper ( seeded )
• 30 ml Lime juice
• 2 piece Garlic ( whole cloves )
• 1 pinch Gray sea salt
• 1 tbsp Extra virgin olive oil
• 300 g Tomatillos ( husked and rinsed )

Instructions

1. Pico de Gallo Preparation

   Dice the round tomatoes and red onion into small 5mm cubes. Finely chop the fresh cilantro and chili, removing the seeds to control the heat. The mixture should be colorful and neat.

2. Raw Seasoning

   Mix the diced vegetables with the lime juice and grey sea salt. The acidity will lightly cook the onion, making it less pungent.

3. Vegetable Roasting

   In a dry, very hot pan, place the remaining tomatoes, tomatillos, unpeeled garlic, and a chili. Let the skin char and blacken in spots to caramelize the sugars.

4. Mixing the Salsa Roja

   Peel the roasted garlic. Coarsely blend the charred red tomatoes with the garlic and a drizzle of olive oil. We are looking for a thick sauce with visible chunks rather than a smooth puree.

5. Salsa Verde Preparation

   Finally, blend the roasted tomatillos separately with the remaining cilantro. This salsa verde provides a bright acidity and a creamy texture that perfectly completes the assortment.

Chef's tips

• Don't over-blend the salsa roja; you want texture, not juice.
• Let the pico de gallo sit for 15 minutes before serving to allow the flavors to balance out.

Storage

Store in the fridge in an airtight container. Pico de gallo lasts 24 hours, salsa roja up to 3 days.