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
1/4cupdried chile piquin
2cloves of garlicpreviously roasted
coarse sea salt to taste
Juice of 1 lime
1/2tablespoonWhite Vinegaroptional
Waterjust a splash
1/4teaspoonOregano
Fresh and Dried Chile Piquin Salsa 2
15fresh chile piquinstems removed
15dried chile piquin
Saltto taste
Juice of 1 Lime
Splash of water
1/4teaspoonof oregano
Drizzle of oil
Salsa de Tomate con Chile Piquin 3
6roma tomatopreviously dry roasted
3cloves of garlicpreviously dry roasted
36fresh chile piquinstems removed
Juice of 1 Lime
Saltto taste
Splash of water
Fried Chile Piquin Salsa 4
2tbspsdried chile piquin
2cloves of garlic
oil
2-3Roma tomatoes
juice of 1 limeoptional
Salt to taste
1/4cuponion, finely diced
2 tbspscilantro, 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.