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Bolita Pepper Salsa
This bolita pepper salsa is a typical salsa from the state of Oaxaca, where the protagonist is an autochthonous chili from the region of Papaloapan, Oaxaca. It is a small chili, ball-shaped that when ripes it acquires an intense red color and is very spicy.
In this salsa a few bolita peppers are combined with tomatoes, peanuts and more ingredients... from this combination a salsa is obtained that is very savory, spicy and with a very special texture that the peanut provides. A perfect salsa to accompany any type of appetizer like sopes, quesadillas , huaraches, molletes, sincronizadas , etc.
About the Recipe
In the preparation some ingredients are fried and then everything is blended, it really isn’t complicated.
Among the ingredients we need 3 bolita peppers and unfortunately there is no chili that is similar to this one. Therefore the salsa can only be prepared with bolita pepper and it cannot be substituted.
- In the recipe peanuts are also used, which have to be natural and they must not be salted.
All the preparation will take about 10 minutes.
The recipe yields 2 cups.
Ingredients 3 Bolita Peppers (.3 oz)3 Tomatoes (21.1 oz)1/2 cup of Peanuts (3.5 oz)1/4 of an Onion (1.2 oz)1 Garlic clove (.1 oz)
1 cup of Chicken Stock (8.4 fl oz)
1½ tablespoons of Olive Oil1/2 tablespoon of Salt
Cookware 1 Frying Pan1 Blender1 Cutting Board1 Turner1 Knife
Directions Cut and Fry
Remove the seeds and the veins of 3 bolita peppers, then reserve.
||It is very important to remove the seeds and the veins of the chilies if not your salsa is going to be fire.
Finely chop 1/4 of an onion and 1 garlic clove; then set aside.
Heat in a frying pan over medium heat 1 tablespoon of olive oil.
Put in the frying pan the 3 bolita peppers with the ones you worked and fry them for approximately 1 minute, until they are lightly fried; stir regularly.
Add in the frying pan 1/2 cup of peanuts. Mix the ingredients and fry them for approximately 1 minute, until they are lightly fried, stir regularly.
- Transfer from the frying pan to a blender the bolita peppers and the peanuts that were fried, then reserve.
Blend the Salsa
Heat in the frying pan over medium-low heat 1/2 tablespoon of olive oil.
- Incorporate in the frying pan:
- The Onion that was minced.
- The Garlic clove that was minced.
Fry the frying pan ingredients for approximately 1 minute, until they look a bit transparent; stir regularly.
- Transfer from the frying pan to the blender the ingredients that were fried.
- Also add in the blender:
Blend very well the ingredients.
Spicy and Peanuty
* This salsa will last in the refrigerator about 4 or 5 days.
Suggestion: The peanuts combine very well with other types of chilies like the ancho pepper.
Did you like the Bolita Salsa?
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