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Chile Piquin Salsa Recipes

Chile piquin, fresh, dried or pickled is one of my absolute favorite chile peppers! These three salsa recipes come together easily! Bring on the tacos!

Course Salsa/Sauces
Cuisine Mexican
Author Sonia

Ingredients

Ingredients

    Dried Chile Piquin Salsa

    • 1/4 cup dried chile piquin
    • 1 clove of garlic previously roasted
    • salt to taste
    • Juice of 1 lime
    • 1/2 tablespoon White Vinegar optional
    • Water just a splash
    • 1/4 teaspoon Oregano

    Fresh and Dried Chile Piquin Salsa

    • 15 fresh chile piquin stems removed
    • 15 dried chile piquin
    • Salt to taste
    • Juice of 1 Lime
    • Splash of water
    • 1/4 teaspoon of oregano
    • Drizzle of oil

    Salsa de Tomate con Chile Piquin

    • 6 roma tomato previously dry roasted
    • 3 cloves of garlic previously dry roasted
    • 36 fresh chile piquin stems removed
    • Juice of 1 Lime
    • Salt to taste
    • Splash of water

    Instructions

    Directions

      For First Salsa:

      1. In the molcajete, start with the chiles and a good pinch of kosher salt. Grind down until you have mostly powder with some piquin flakes. mix in the remaining ingredients. Stir well and taste for salt.

      For Second Salsa:

      1. In the molcajete, add the fresh chile piquin with a good pinch of kosher salt and grind down to a paste. Gradually grind in the dried chile piquin. Mix in the remaining ingredients. Taste for salt.

      For Third Salsa:

      1. After dry roasting your tomatoes and garlic, remove the cores from tomatoes and roughly chop. Remove the skins from the garlic. In the molcajete, add the garlic with a good pinch of kosher salt. Grind down to a paste. Gradually grind in the chile piquin, then the tomatoes. Mix in the lime juice and just enough water to loosen the salsa. Taste for salt. 

      Recipe Notes

      If you are lucky enough to find the fresh chile piquin, they can be stored in the freezer. I wrap them in paper towels, then place in quart size freezer bags.