• Skip to main content
  • Skip to primary sidebar

La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
Home » Salsa~Salsa » Salsa Brava! Chile Piquin!

Salsa Brava! Chile Piquin!

April 5, 2022Leave a Comment

171 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Growing up visiting familia in Monterrey, Mexico for many years. I was very familiar with chile piquin (pequin) or chile de monte as it is also called. Mostly enjoyed it fresh, not dried, but the fresh is very hard to come by in the states. I have learned to adapt my recipes using the dried chile piquin. The recipe for salsa brava is meant to be spicy! Salsa brava is one of the many salsa recipes featured in my new cookbook, Mexica Salsa. Get Your Copy!

salsa in molcajete

Does Chile Piquin Intimidate You?

I understand. There are still some chile peppers that I shy away from because of their heat levels. Chile piquin is hot, but tolerable with the right combination of ingredients. I have had hotter Hatch green chile that I couldn’t even enjoy because it was so spicy. Never experienced that with chile piquin. If you wanted to prepare a more mild version of this salsa with that same smoky red look, it’s easy! Swap out half of the chile piquin with one or two chile guajillo or chile California. Tear the pod flesh into pieces and toast until it becomes aromatic and black in some spots.

https://animoto.com/play/8uPia5mSj0mUqp3E3tnSng

Are You A Visual Person When It Comes To Recipes?

I am! Although I love reading all of my cookbooks, I also love watching food videos. Especially when you are not familiar with preparing some recipes, it’s much easier to follow with video. And every recipe may vary from one cook to another cook, one chef to another chef. When I share information about the recipes I am preparing, I try to give my followers options and variations on how to approach and prepare the recipe. For example, there are those who prefer strictly roasting the tomatillos for any salsa recipe. They are delicious, but I lightly boil tomatillos all of the time for my salsa recipes too. Do you like to experiment with different chiles, both dried and fresh? I do! Like why not develop a beautiful salsa using ancho peppers or guajillo peppers? Although those peppers are mostly reserved for sauces, they are delicious in salsa recipes. I use them all the time, salsa ranchera and salsa campechana are just two of my favorites!

salsa brava close up

Let’s Get To It! How Long Will The Salsa Last?

Besides getting asked, “Is the salsa spicy?”, my followers also want to know how long there fresh salsa will last in the refrigerator. Key thing to remember is that it is a fresh made salsa. Enjoy it! Use it in another recipe. Share with friends! Don’t prepare it and forget it for 2 weeks and expect it to still be good, lol! Temperature change can cause your salsa to spoil faster. This is the reason you see me with all kinds of small bowls on my table whenever I share photos or videos of my food. I pour out only what I think I will eat and return the sealed jar immediately back into the refrigerator.

top view salsa brava in molcajete
Salsa brava on steak tacos!
A quick cast iron seared bistec for tacos and that salsa brava!
ingredients for salsa brava
A pinch of Mexican oregano adds another level of flavor to the salsa. I didn’t add it this time.
ingredients for salsa brava top view
I was preparing two different salsa recipes on this day. For the salsa brava, only use the roasted tomatillos, but have been known to add fresh roasted chile peppers too!
salsa brava in molcajete
salsa brava on spoon close up
salsa brava close up

Salsa Brava! Chile Piquin!

Some like it hot! I do! My favorite chile pepper, chile piquin is the star of this spicy salsa recipe!
No ratings yet
Print Pin Rate
Course: Molcajete, Salsa
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 45 minutes minutes
Servings: 13 oz

Ingredients

  • 2 cloves of garlic peeled
  • Coarse salt
  • 2 oz dried chile piquin stems removed
  • 6-8 medium tomatillo husk removed, washed
  • Water

Instructions

  • In a small skillet at medium heat, toast the dried chile piquin for 3-4 minutes, stirring often. Set aside.
  • In another skillet at medium heat, add the washed tomatillos. Dry roast, turning as needed for 20 minutes. Some blackening and blistering is good!
  • In the molcajete, add the garlic and 1/3 teaspoon kosher salt. Grind garlic down to a paste. Pour in the toasted chile piquin and grind until you achieve a coarse chile paste.
  • Grind in a few tomatillos at a time until you achieve a mostly smooth salsa. Using a wooden spoon, mix in a little water to thin out and loosen the salsa. Taste for salt. Tasty on tacos and chilaquiles!

Notes

On occasion, I will add a pinch of Mexican oregano to my molcajete salsa. I enjoy some fresh squeezed lime juice now and then! To extend the life of this spicy salsa brava, I mix in a splash of white vinegar. Adjust the salt to your liking. If you know you will eat it quickly, than skip the vinegar. You hear me talk about cooking salsa all the time. I don’t typically do this with molcajete salsa because the quantity is small.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Like this:

Like Loading...

Filed Under: Dried Chiles, Salsa~Salsa Tagged With: Chile Piquin, Molcajete, Salsa Brava, Salsa Recipes

Previous Post: « Guiso de Carne. Mexican Stewed Beef
Next Post: Molcajete Tomato Chile de Arbol Salsa »

Reader Interactions

Would Love to Hear From YouCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

Never Miss a Recipe

Get all the latest directly to your inbox

View Privacy Policy Before Subscribing

View our privacy policy

Mariscos-Seafood

Chilean Sea Bass in Adobo

chilean sea bass plated

Crispy Masa Crusted Shrimp and Poppers

popper with cheese and bacon filling

More Ceviche & Aguachile!

aguachile verde in a heart shaped cazuela

Filetes de Pescado al Ajillo-Garlic Butter & Lime Cod

You might also like…

salsa roja and salsa verde in glass jars. Extra salsa in small bowls

Salsa Roja! Salsa Verde!

Giant Chile Relleno Tamal!

Jalapeño Bacon Potato Salad

Jalapeño Bacon Potato Salad

Copyright © 2025 LA PIÑA EN LA COCINA

171 shares
MENU & SEARCH
  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie Settings Accept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Save & Accept
 

Loading Comments...
 

    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required