Ingredients
Scale
- 3 medium-sized dark heirloom tomatoes, chopped and de-seeded
- 1/2, 1 or 2 de-seeded locoto peppers or to taste (Chile Manzano can be substituted, or worst case, use Serrano peppers)
- 1 small sprig quirquiña, if unavailable, substitute cilantro, ideally with some floral basil and/or spicy arugula
- 1/2 tsp. or to taste huacatay mint paste (optional)
- 1 1/2 tsp. coarse kosher salt
Instructions
- Carefully grind the pepper in the mortar with a bit of the salt, before adding slices of the tomato and grinding well. Work in batches to assure the skin is ground-up very well. Towards the end, add in the huacatay paste, if using.
- Then, towards the very end, add the quirquiña to the final grinding. Serve with anything.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 19.7 kcal
- Sugar: 2.78 g
- Sodium: 249.75 mg
- Fat: 0.21 g
- Saturated Fat: 0.03 g
- Carbohydrates: 4.29 g
- Fiber: 1.38 g
- Protein: 0.96 g
- Cholesterol: 0.0 mg
