INGREDIENTS

4 medium tomatoes
8 dried chiltepins
½ white onion, peeled, sliced in half
1 teaspoon dried Mexican oregano
1 teaspoon sea salt
Optional: Blue corn chips for dipping

DIRECTIONS

Roast tomatoes and onion pieces over medium heat on a cast iron griddle, turning until tomatoes are blistered on all sides and onions are soft. Set aside to cool slightly. Using a molcajete or mortar and pestle, coarsely grind chiltepins with sea salt and Mexican oregano. Next, working in batches, add roasted tomatoes and onion pieces. Continue grinding ingredients until tomatoes and onion break down and you have a chunky salsa. Season to taste. Serve in the molcajete, with blue corn tortilla chips for dipping.

Makes 2 cups