This is a very original salsa since it is prepared with dried chili and with dried shrimp. It is also very special because it has a flavor that is intense, toasted and resembling the sea. What you are really about to try is a delicious salsa typical from the Sierra of Oaxaca.
– Since the chintextle is very nutritious. The peasants of Oaxaca take it to the camp and they smear it on large tortillas called “tlayudas" to withstand the rigorous working days.
This salsa is basically used to smear on simple things like a toasted bread, a tortilla or a tortilla chip. Although you can also venture to make other combinations with the chintextle – but be aware that it consists of a thick salsa and with a lot of flavor.
About the Recipe
In this recipe you are going to work with pasilla peppers, then many ingredients are going to be roasted and at the end everything is blended. The preparation is a bit laborious but it will come out fine.
This salsa is seasoned with avocado leaf, that provides aniseed aroma with a light nutty touch. If it is used dried just use 1 avocado leaf because its flavor is stronger than in its fresh version.
The chintextle is also prepared with pumpkin seeds and they should not have salt nor any flavoring.
If you don’t have pumpkin seeds they can be substituted for sesame seeds in the same quantity. The end result will vary a bit but the salsa will remain delicious.
To prepare this recipe you will need 20 minutes.
With this recipe you will get 3 cups of salsa.
15 Pasilla Peppers (5.2 oz)
1 cup of Dried Shrimps (5.2 oz)
3 tablespoons of Pumpkin Seeds (1.7 oz)
1 Garlic head (2.1 oz)
2 Avocado Leaves
1/2 cup of White Vinegar (4.2 fl oz)
3/4 of a cup of Olive Oil (6 fl oz)
1/4 tablespoon of Salt
1 Chopping Board
Work with the Pasilla Peppers
Remove the veins and the seeds of 15 pasilla peppers.
Put on a griddle over medium heat the 15 pasilla peppers with the ones you worked and roast them for about 40 seconds, until all their sides are lightly roasted; move them regularly with some tongs.
Don’t roast the chilies for a long time because its flavor becomes bitter.
Transfer from the griddle to a saucepan, with the tongs, the pasilla peppers that were roasted.
Cover with water the pasilla peppers that were roasted and bring it to a boil over high heat.
Leave the pasilla peppers cooking in the boiling water for about 4 minutes, until they soften.
Transfer from the saucepan to a blender, with the tongs, the pasilla peppers that were cooked; then reserve.
Work with the other Ingredients
Separate the garlic cloves from 1 garlic head and peel them. Upon completion put them in the blender and reserve.
Put on the griddle over low heat 1 cup of dried shrimps and roast them for approximately 1½ minutes, until all their sides are moderately roasted; move them regularly.
Transfer from the griddle to the blender the dried shrimps that were roasted and reserve.
Put on the griddle over medium heat 2 avocado leaves and 3 tablespoons of pumpkin seeds. Roast the ingredients for approximately 1 minute, until all their sides are lightly roasted; move them regularly.
Transfer from the griddle to the blender the avocado leaves and the pumpkin seeds that were roasted; also add:
1/2 cup of White Vinegar.
3/4 of a cup of Olive Oil.
1/4 tablespoon of Salt.
Blend very well the ingredients.
Intense Flavors from Oaxaca
Tip: Season a simple fish stock with a tablespoon of this salsa and you will be amazed with the result.
Variation: If you liked the shrimps in a salsa... you will also like them in a dip.