Guacamole

Step 1

• Place the onion, jalapeño, cilantro, and salt in a molcajete or a mortar and pestle, and grind to a paste (the coarse salt will help this along).

Step 2

• Add the lime juice, and mix with a spoon to coat. Allow to sit undisturbed for about 5 minutes before you add the avocado.

Step 3

• Slice your avocados lengthwise, and carefully remove the pit using a chef’s knife. Hold an avocado half in your non-dominant hand, and with your other hand, cut each avocado 3-4 times each way lengthwise and crosswise, so that when you scoop the meat out with a spoon, you have small-ish chunks.

Step 4

• Scoop the meat from each avocado into your molcajete, and mix with the tejolote (the pestle). Your guacamole should not be perfectly smooth; you still want some texture with chunks of fresh guacamole. Taste, and add more salt or lime as needed.
  

Charred Tomato Salsa

Step 1

• Place the vegetables over a grill grate, and grill until blackened in spots. I love the flavor that a charcoal grill imparts, though gas works too. If you are unable to grill, set the tomatoes in a foil-lined sheet pan, and broil until blackened in spots. Place the remaining vegetables in a dry cast-iron skillet, and char.

Step 2

• Allow the vegetables to cool. Once cool enough to handle, remove and discard the skin from the garlic, and the stems from the jalapeños.

Step 3

• Add the vegetables to a blender or food processor, and pulse to desired consistency (do not use high speeds, especially on powerful blenders, like a Vitamix—you will grind the seeds of the tomatoes and the jalapeños, leading to an unpleasant bitterness and undesired color).

Step 4

• If your salsa is too watery, you can transfer to a saucepan and simmer until reduced to your preferred consistency.

Step 5

• Transfer to a clean bowl, cool to room temperature, and stir in cilantro. Add lime juice and salt to taste.
  

Tomatillo Salsa

Step 1

• Char the tomatillos, chile, and garlic until blackened in spots. I prefer a charcoal grill, though gas works too. If you are unable to grill, set the tomatillos in a foil-lined sheet pan, and broil until blackened in spots. Place the chile and garlic in a dry cast-iron skillet, and char.

Step 2

• Allow the vegetables to cool. Once cool enough to handle, remove and discard the skin from the garlic, and the stem from the chile.

Step 3

• Add the vegetables to a blender or food processor, and pulse to desired consistency (do not use high speeds, especially on powerful blenders, like a Vitamix—you will grind the seeds of the tomatillos and the chile, leading to an unpleasant bitterness and undesired color).

Step 4

• Transfer to a clean bowl, cool to room temperature, and stir in cilantro. Add lime juice and salt to taste.
  

Pico de Gallo

Step 1

• Combine vegetables and cilantro in a small bowl, and stir to combine.

Step 2

• Squeeze fresh lime juice over the top, and sprinkle with kosher salt. Stir to combine, and taste, adding more lime or salt if desired.