Ingredients
- 1 medium Garlic Clove, skin on
- 2 medium-sized Green Tomatoes
- 1 tbsp Badia Chile Pequín
- 1 tbsp Badia Lime Juice Concentrate
- Badia Sea Salt
To serve:
- Tortillas or Tostadas
- Avocado
Makes about 1/2 to 3/4 cup.
Directions
- Heat a nonstick skillet on medium-high.
- Place tomato in the center and the garlic at the edge, so it doesn’t burn.
- Toast both until soft and blackened in spots.
- Remove to a small bowl.
- Lower the flame slightly and add the Chile pequín.
- Move quickly with a spatula or heat-proof cooking utensil; The chiles should blacken in less than a minute. If they start popping all over the place, lower the flame and stir them vigorously.
- Remove to the blender when done.
- Peel the garlic and place in the blender with your chiles.
- Add about 1/2 teaspoon coarsely ground sea salt.
- Grind everything together with about a tablespoon of water.
- When you’ve got a thick paste — and it doesn’t have to be perfect — add the green tomato one at a time. Grind some more, until the skins are mostly broken down. Add a little more water if you need.
- Squeeze in the lime juice and stir to combine.
- Taste for more salt if necessary.
- Serve on tostadas — I used teeny taquería-size tortillas that I’d crisped — topped with little wedges of avocado.
