The curious name of this salsa is due to the chili that stars it. The pico de pajaro (bird beak) pepper is originally from the state of Hidalgo. It is a dried chili of small size, is of red color and it is very spicy.
The amazing thing about this salsa is that the pico de pajaro pepper is combined with spicy peanuts, that give a formidable seasoning to the salsa. The texture of the salsa is grainy and apart from being a spicy salsa it has a lot of flavor.
The bird beak salsa is formidable to put to a pizza, it really is an excellent combination. It is also a good option to give a touch of seasoning to quesadillas, tacos, tostadas, etc.
About the Recipe
In the preparation of the recipe you are only going to fry and blend, definitely anyone can make it.
The salsa is prepared with the pico de pajaro pepper, if you have difficulties finding it substitute it for 8 pequin peppers (.6 oz).
As part of the recipe peanuts are used, which have to be spicy.
In approximately 5 minutes you will have the salsa.
The recipe is for 1 cup of salsa.
5 Pico de Pajaro Peppers (.6 oz)
3/4 of a cup of Spicy Peanuts (2.6 oz)
1 Garlic clove (.1 oz)
2 tablespoons of Olive Oil
2 tablespoons of Apple Cider Vinegar
1/2 tablespoon of Salt
1 Frying Pan
Heat in a frying pan over medium heat 2 tablespoons of olive oil.
Add in the frying pan:
5 Pico de Pajaro Peppers.
1 Garlic clove.
Fry the frying pan ingredients for approximately 1½ minutes, until they are lightly fried; stir regularly.
The chili and the garlic are fried so the salsa has more flavor.
Transfer from the frying pan to a blender the ingredients that were fried.