I make my salsa cruda with fresh, ripe tomatoes, white onion, scallions, jalapenos/serranos, cilantro, salt, and lime juice. Unlike some here, I never run the ingredients through a blender. Always hand chopped. Salsa verde is another matter, where I will simmer the tomatillos before running them through a blender before incorporating with other ingredients.
Who has a molcajete and tejolote? Those nice, black basalt ones are impossible to find here in southern Oregon.
Anyone have any books by Diane Kennedy?