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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.


  • 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

    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.