Makes about 2 cups.

1 juice orange
1 lime (Mexican, a.k.a. Key lime, if possible)
1 cup white onion, minced
¼ cup chopped cilantro
½ to 1 stemmed yellow/orange chile manzano (black seeds removed); or 1 serrano or 1 jalapeño (unseeded), minced
1 cup coarsely mashed blackberries
½ teaspoon agave syrup or white sugar
large pinch sea or kosher salt 

1. Squeeze the orange and lime juices into a bowl. Mix in the onion and chile.
2. Stir in the blackberries, sweetener and salt. Taste. Add additional minced chile if desired. 

Purchase items in BOLD in-store at Surfas or online at Culinary District! 

• 1 pound tomatillo
• 6 oz. whole chile negro (or Chile Guajillo for more heat)
• 1 medium onion, chopped
• 1 bunch cilantro, chopped

Preparation:
Remove stems and papery skin from about 1 pound tomatillos. Place in a sauce pan and just cover with water. Bring to a simmer and cook about 10 minutes until softened.

While the tomatillos are cooking, toast whole chile negros by holding individual chiles over a flame for about 10 seconds until chile just begins to crackle and color. Tear chiles into large pieces.

When tomatillos have softened remove from heat and toss in chiles. Stir to be sure that they are fully submerged in water. Cover and set aside until completely cooled.

Pour the cooled tomatillos, chiles and cooking water into a blender or food processor and process until desired consistency.

Stir chopped raw onions and cilantro into the mixture and serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!