Salsa Brava! Chile Piquin!
Some like it hot! I do! My favorite chile pepper, chile piquin is the star of this spicy salsa recipe!
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.