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Bull Salsa
Brave as Bull

By the name of this salsa we can sense that it is a “brave” salsa, which means, very spicy. Its origin is from the state of Chihuahua and it has some similarity with another famous northern salsa, the Tarahumara wild salsa.

In the preparation 2 variety of dried chilies are combined: the cascabel and the pequin – which are very spicy. Besides several aromatic herbs are used to perfume the preparation but the best part is that vinegar is used to give an exact acidic point and to reduce its hotness.

The salsa’s texture is a bit rough because it doesn’t have neither tomatoes nor tomatillos. Since it is a spicy and potent salsa, it can be used in dishes that have beef like: grilled steak, arrachera, tacos al carbon, etc.

About the Recipe

  • In the preparation you will get entertained because many activities that are a little different are going to be performed.
  • The salsa is prepared with pequin peppers, and to get better results use them in their dried version.
  • A very important ingredient of the salsa is the white vinegar, which must not be substituted for another type of vinegar.
  • The sals preparation will take you 10 minutes and then it is left resting for 24 hours.
  • The recipe is for 1½ cups of salsa.


  • 6 Cascabel Peppers (1 oz)
  • 5 dried Pequin Peppers (.3 oz)
  • 3 Garlic cloves (.4 oz)
  • 1 Bay Leaf
  • 1 Thyme sprig (.3 oz)
  • 1/4 teaspoon of Cumin
  • 1/4 teaspoon of Oregano
  • 1/4 teaspoon of Coriander Seeds
  • 1 cup of White Vinegar (8.4 fl oz)
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan with Lid
  • 1 Blender
  • 1 Glass Jar with Lid
  • 1 Cutting Board
  • 1 Turner
  • 1 Knife

  • Directions


    1. Discard the veins and the seeds of 6 cascabel peppers, upon completion put them in a blender.
    2. Also add in the blender:
    • 5 dried Pequin Peppers.
    • 3 Garlic cloves.
    • 1/4 teaspoon of Cumin.
    • 1/4 teaspoon of Oregano.
    • 1/4 teaspoon of Coriander Seeds.
    • 2 tablespoons of Water.
    • 1/2 tablespoon of Salt.

    1. Blend very well the ingredients.
    2. Transfer from the blender to a glass jar the mixture that was blended, then reserve.


    1. Put in a saucepan:
    • 1 cup of White Vinegar.
    • 1 Bay Leaf.
    • 1 Thyme sprig.

    1. Bring to a boil the vinegar that was put in the saucepan over high heat.
    2. When the vinegar boils cover the saucepan, reduce to low heat and leave it cooking for 2 minutes, so the flavors mix.

    With this cooking that is given to the vinegar it acquires a phenomenal flavor.

    1. When the cooking is done discard:

    1. Wait for the vinegar that was cooked to cool a little and transfer it to the glass jar, where the mixture was poured.
    2. Mix the bull salsa, cover the glass jar and leave it resting for 24 hours, so the flavors settle.

    Very Brave

    *This salsa can be preserved for 2 weeks without any problem.

    Did you like the Bull Salsa?  

    Mexican Beef

    Beef Burrito
    Spicy Cecina
    Beef Picadillo
    Steak with Onions

    These pequin peppers are dried and they are perfect for the salsa.

    Buy organic coriander seeds and get amazed with its flavor.

    Some cascabel peppers of excellent quality, perfect for the salsa.