Raw recipe

I am from Texas, so I love salsa. This one is particularly good. In Texas, we eat this kind of food often. I suggest serving it with eggs, or having it as a side dish. The way we use it the most, is to serve it as a dip with whole grain tortilla chips.

Chef Paco Carenas in San Miguel de Allende, Mexico, gave me this recipe. Use really fresh ingredients. You can probably find some of the ingredients in a Mexican grocery store.

Ingredients:

8 pieces prickly pear (Xoconostles)

4 chile mora

2 garlic cloves, peeled

1/3 medium onion

sea salt to taste

Directions:

1. Roast all ingredients in a dry skillet over medium heat.
2. When chiles are soft, place them in a small saucepan with boiling water for about 10 minutes.
3. In the meantime, peel each prickly pear, cut in half, discard inside seeds, cut in small pieces, and set aside.
4. Put chiles, roasted garlic, and some salt in a molcajete (Mexican volcanic rock mortar and pestle) and mash to a puree. (This can also be done in a food processor.)
5. Add roasted onion and continue to smash really well.
6. Add chopped prickly pear, mix together, and sprinkle with additional sea salt to taste.

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