The 3 Unique Salsas I Ate Daily When I Lived In Mexico

Squeeze the juice of two limes into a container.

Add the lime juice, two peeled garlic cloves, and a handful of coriander to a blender container.

Prepare three jalapeños by removing the tops, seeds, and white pith, then add them to the blender.

Add the flesh of two ripe avocados, 125ml of neutral oil, and a good pinch of salt to the blender.

Blend until the mixture reaches a thick, relatively smooth consistency.

If the salsa is too thick, add around 100ml of water and blend again.

Taste for seasoning and make any adjustments with lime juice or salt if needed.

Heat a dry frying pan over medium heat and add about 30 cherry tomatoes.

Char the tomatoes in the dry pan, shaking occasionally, until some begin to burst.

Push tomatoes to one side, lower the heat, add a teaspoon of oil, and gently fry two small garlic cloves until golden.

Turn off the heat, add 10 dried chiles de arbol, and mix them in the residual heat for about 30 seconds.

Transfer all ingredients from the pan into a blender container.

Deglaze the pan with 25ml of water, scraping the bottom, and pour the liquid into the blender.

Add a quarter teaspoon of chicken stock powder and a small pinch of salt.

Blend on medium speed, keeping some texture from the tomatoes.

Taste and adjust seasoning with more salt if needed.

In a dry pan on low heat, gently toast 20g of dried chile de arbol for about 2 minutes, moving them constantly.

Transfer the toasted chiles to a blender container.

In the same pan, gently toast 100g of raw, unsalted peanuts on low heat for about 5 minutes until golden.

Add the toasted peanuts to the blender.

Add two peeled garlic cloves, a quarter of a brown onion (layers separated), a good pinch of salt, and cracked black pepper.

Pour in 375ml of hot water.

Blend the ingredients. The salsa will seem loose at first but will thicken as the peanuts break down.

Check the consistency and taste for seasoning, adjusting with salt if needed, then pour into a container.