📝 About This Recipe
Hailing from the arid landscapes of Hidalgo and Guanajuato, this salsa features the Xoconostle, a sour prickly pear that offers a sophisticated acidity unlike any other citrus. This recipe combines the fruit's unique tartness with the smoky depth of charred chiles and roasted aromatics, creating a vibrant, magenta-hued condiment. It is a true testament to ancestral Mexican flavors, balancing sharp tang with earthy heat and a touch of agave sweetness.
🥗 Ingredients
The Star Fruit
- 4 pieces Xoconostle (Sour Prickly Pear) (ripe, with pinkish-red skins)
Aromatics and Chiles
- 2 pieces Roma Tomatoes (firm and red)
- 6-8 pieces Chile de Árbol (stems removed, adjusted for heat preference)
- 2 pieces Chile Morita (for a smoky undertone)
- 1/2 piece White Onion (cut into thick wedges)
- 3 cloves Garlic (unpeeled)
Seasoning and Texture
- 1/4 cup Cilantro (freshly chopped)
- 1 teaspoon Sea Salt (or to taste)
- 1 teaspoon Agave Nectar (to balance the acidity)
- 1/4 cup Water (only if needed for consistency)
👨🍳 Instructions
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1
Prepare the xoconostles by carefully slicing off the ends. Use a vegetable peeler or a sharp knife to remove the thick, outer skin until the pale pink flesh is exposed.
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2
Cut the xoconostles in half lengthwise and use a small spoon to scoop out the central core of hard, woody seeds. Discard the seeds, as they are too tough to eat.
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3
Preheat a heavy cast-iron skillet or comal over medium-high heat. Do not add oil; we want a dry, smoky char.
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4
Place the cleaned xoconostle halves, tomatoes, onion wedges, and unpeeled garlic cloves onto the hot skillet.
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5
Roast the vegetables, turning occasionally. The garlic will be ready first (about 5-8 minutes); remove it once softened and blackened in spots. The onion and tomatoes should take about 10-12 minutes.
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6
The xoconostles should be roasted until they are tender and have developed dark charred patches, roughly 12-15 minutes.
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7
During the last 2 minutes of roasting, add the dried chiles (Árbol and Morita) to the skillet. Toast them very briefly until they become fragrant and slightly change color—be careful not to burn them, or they will turn bitter.
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8
Peel the roasted garlic cloves and place them in a molcajete (mortar and pestle) or a blender with the sea salt.
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9
Add the toasted chiles to the garlic and salt, grinding or pulsing until a coarse paste forms.
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10
Incorporate the roasted tomatoes and onions. If using a blender, pulse only a few times to maintain a chunky, rustic texture.
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11
Add the roasted xoconostle pieces. This fruit is fibrous, so ensure it is well-integrated but still provides visible bits of texture.
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12
Stir in the agave nectar to soften the sharp edges of the sour fruit. Taste and adjust the salt if necessary.
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13
Transfer the salsa to a serving bowl and fold in the freshly chopped cilantro.
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14
Let the salsa sit for at least 10 minutes before serving to allow the smoky and sour flavors to meld together beautifully.
💡 Chef's Tips
Always remove the seeds from the xoconostle; unlike regular prickly pears, these seeds are incredibly hard and can damage teeth. If you cannot find xoconostle, a mix of green tomatillos and a squeeze of lime can mimic the acidity, though the flavor profile will lack the specific earthy notes. For a smoother salsa, you can add a splash of water or chicken stock, but a thick, chunky consistency is traditional. Roasting the garlic in its skin prevents it from burning and results in a sweet, creamy paste rather than a bitter one.
🍽️ Serving Suggestions
Serve as a bright topping for fatty meats like Carnitas or Barbacoa to cut through the richness. Pair with grilled octopus or firm white fish for a unique coastal-meets-desert flavor. Use it as a bold dip for thick, hand-pressed corn tortillas and salty Cotija cheese. Accompany with a glass of smoky Mezcal; the acidity of the xoconostle perfectly complements the agave spirits.