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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 Oil
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Frying Pan
  • 1 Blender
  • 1 Cutting Board
  • 1 Turner
  • 1 Knife

  • Directions

    Cut and Fry


    1. 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.


    1. Finely chop 1/4 of an onion and 1 garlic clove; then set aside.
    2. Heat in a frying pan over medium heat 1 tablespoon of olive oil.
    3. 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.
    4. 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.
    5. Transfer from the frying pan to a blender the bolita peppers and the peanuts that were fried, then reserve.



    Blend the Salsa


    1. Heat in the frying pan over medium-low heat 1/2 tablespoon of olive oil.
    2. Incorporate in the frying pan:
    • The Onion that was minced.
    • The Garlic clove that was minced.


    1. Fry the frying pan ingredients for approximately 1 minute, until they look a bit transparent; stir regularly.
    2. Transfer from the frying pan to the blender the ingredients that were fried.
    3. Also add in the blender:


    1. 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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    ADDITIONAL INFO





    Prepare the salsa with organic peanuts so you get delighted with its flavor.





    Know the secrets of the Mexican salsas.





    Decorate your kitchen with some hanging chilies.