Little Pig-Headed Molcajete No-Cook Salsa Fresca

What you need:

A mocajete with tejolote crushing tool (available online, at Mexican markets, or go to Mexico and buy one). Make sure to cure the molcajete by rinsing with water, letting it dry, and grinding in some raw rice.

Sharp knife

If you do not have a molcajete:

A sharp knife for chopping and mincing

A potato masher

A large bowl

Ingredients:

1 pint of sweet, juicy tomatoes—home grown is ideal, but miniature tomatoes such as cherry or grape tomatoes are perfect.

1 large garlic clove

1 serrano chile-coarsely chopped, but finely minced if you do not have a molcajete. Strip off seeds and veins if you don’t want it too hot.

3 stalks of green onion including tops, finely diced.

Coarsely chopped cilantro to taste (optional)

Squirt of fresh lime juice

Salt to taste

Chopped avocado (optional)

Coarsely chop tomatoes and serrano chile. Put them in molcajete with garlic and start crushing with grinding tool until well blended. Add green onions, cilantro and avocado. Add squirt of lime and salt to taste.

Without molcajete: Coarsely chop tomatoes. Use potato masher and crush with minced serrano chile until well blended. Add green onions, cilantro, and avocado. Add squirt of lime and salt to taste.