Happy Cinco de Mayo! I wanted to get this very easy salsa recipe posted earlier, instead of when I have guests waiting to eat it, but nonetheless here is my rendition of the salsa that was made for me table side at every restaurant ate at in Oaxaca:
Char until black and blister under the broiler: 3 medium Tomatoes, 2 Serrano Peppers and 1/2 Sweet White Onion.
Remove from the oven when everything is blistered – check as the peppers usually cook first and the tomatoes need to be rotated.
When cool smash in your molcajete first the pepper – start off with a half a pepper seeds included add more heat at the end if you want. Then the tomatoes, skins and seeds and all. Chop finely a few tablespoons of the onions and as much fresh Cilantro as you like. Taste and season with sea salt! Serve with chips. It’s also great on simple roast fish.
Happy Mexican Independence. There is a Mescal Margarita waiting for me.