Recipe made in collaboration with Chef Nico Mejía – Sicar Farms
1 liter of salsa
500 g of tomato
500 g of green tomato
100 g of serrano pepper
2 garlic cloves (optional)
15 g of Colima salt
150 g of dragon fruit
Grill the tomato, green tomato, serrano pepper, and garlic. Once grilled, mash them in a blender or molcajete, add Colima salt and adjust seasoning to taste. Set aside.
Meanwhile, dice the dragon fruit into 1 cm cubes and add to the mashed salsa.
Once everything is mixed, your salsa is ready to add to your favorite dish.