Makes one bowl. Recipe by Juan Jimenez of La Michoacana.
2 jalapeño peppers
1 Hungarian wax pepper
1 avocado, pitted and skin removed
Fresh tortilla chips
Heat a skillet on medium-high until hot, approximately two minutes. Place tomatoes and peppers in the hot skillet and roast until slightly charred, roughly 2 minutes per side. Remove vegetables from skillet, and place in a molcajete. (Note: If you don’t have a molcajete, you can try the recipe with a mortar and pestle.) Smash tomatoes and peppers until they form a liquid, salsa-like consistency. Add avocado and continue mashing until smooth. Serve with fresh tortilla chips or as a garnish with tacos.