Llajua

Rinse the ripe tomatoes and green chile peppers thoroughly under cold running water, then pat them dry with a clean towel.

Remove the stems from the green chile peppers. If you prefer a milder heat, slice the peppers open and scrape out the seeds and membranes.

Core the ripe tomatoes and cut them into rough quarters to make them easier to grind.

Place the green chile peppers into a batán or stone mortar and begin grinding them into a coarse paste using the stone pestle.

Add the quartered tomatoes to the mortar and continue grinding together with the chiles until the mixture reaches a chunky, textured salsa consistency. Do not over-process; the sauce should remain rustic and coarse.

Season the mixture generously with salt, then grind briefly once more to incorporate it evenly throughout the sauce.

Taste and adjust the salt level as needed. Transfer the llajua to a serving bowl and serve immediately at room temperature alongside your meal.