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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

Ingredients

Ingredients

    Dried Chile Piquin Salsa 1

    • 1/4 cup dried chile piquin
    • 2 cloves of garlic previously roasted
    • coarse sea 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 2

    • 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 3

    • 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

    Fried Chile Piquin Salsa 4

    • 2 tbsps dried chile piquin
    • 2 cloves of garlic
    • oil
    • 2-3 Roma tomatoes
    • juice of 1 lime optional
    • Salt to taste
    • 1/4 cup onion, finely diced
    • 2 tbsps cilantro, finely chopped

    Instructions

    Directions

      For First Salsa:

      • 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:

      • 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:

      • 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. 

      Fourth Salsa

      • This is the video version, but prepared in the blender instead of the molcajete. Carefully drop tomatoes in boiling water. Cook for 10 minutes.
      • To a small skillet, add the dried chile piquin and garlic. Drizzle with 1 tsp of oil. Heat to medium. When ingredients begin to sizzle, start stirring. stirring often for the next 3-5 minutes or until garlic and chiles begin to toast and darken in spots.
      • Transfer chiles and garlic to the blender. Once tomatoes are ready, transfer tomatoes to the blender as well. Add lime juice, a splash of the cooking water and salt to taste. Blend on high until smooth. Pour into serving dish. Fold in the diced onion and chopped cilantro. Serve right away.

      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.