Coyul Salsa – A Different Salsa
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The coyul is a little known fruit that grows in a type of palm tree, that is found in the states of the Mexican pacific such as: Oaxaca, Guerrero, Michoacan, Jalisco and Nayarit.
Normally it is consumed cooked in a piloncillo honey as dessert. But in this recipe the rules change because it is combined with costeno peppers – in this way a spicy, sweet and delicious salsa is generated.
Thanks to the salsa’s sweet touch it combines to perfection with dishes that have pork like roast loin, pork in adobo , tacos al pastor , etc.
About the Recipe
In this preparation you have to work a bit but
everything is easy to make
Along the preparation the coyules have to be peeled. Its pulp is very sticky and we recommend wearing
The original recipe is prepared with costeno peppers that are grown in Guerrero and Oaxaca; if you don’t get them 2 guajillo peppers can also be used.
For the preparation
15 minutes are needed.
With this recipe you will get
2 cups of salsa.
Ingredients 10 Coyules (26.4 oz) 2 Costeno Peppers (.7 oz) 2 Garlic cloves (.2 oz) 1/2 tablespoon of Salt
Cookware 1 Saucepan 1 Griddle 1 Blender 1 Measuring Cup 1 Cutting Board 1 Tongs 1 Kitchen Spoon 1 Knife
Directions Perform Many Activities
Remove the seeds of 2 costeno peppers.
Put on a griddle over
medium heat the 2 costeno peppers with the ones you worked and roast them for about 2 minutes, until all their sides are lightly roasted; move them regularly with some tongs.
Transfer from the
griddle to a saucepan, with the tongs, the costeno peppers that were roasted; then reserve.
Peel 10 coyules and
remove their pit. Upon completion put in the saucepan the coyules’ pulp.
If the coyul pit is broken you will find 1 seed, which can be eaten and . it is very good for the digestion
Also add in the saucepan:
2 Garlic cloves.
1/2 tablespoon of Salt.
The enough Water to cover all the ingredients.
Mix the saucepan ingredients and cook them over medium heat for about 5 minutes, until the coyules pulp is soft; stir occasionally.
Blend the Salsa
Transfer from the saucepan to a blender, with the kitchen spoon, all the ingredients that were cooked.
Also add in the blender 1/2 cup of water (4.2 fl oz).
Preferably . use the water where the ingredients were cooked because it will give more flavor to the salsa
Blend very well the ingredients.
A Salsa that is spicy and sweet
* This salsa will last 1 week in the fridge without any problem.
Tip: When the coyules are bought prepare the salsa immediately because they are highly perishable and in 1 day they will spoil.
Variation: A very similar recipe, the greengage salsa.
Did you like the Coyul Salsa?
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✔ Chorizo Burrito
✔ Pork Picadillo
✔ Green Pozole with Pork
✔ Pork in Red Pipian
✔ Pork Ribs in Green Salsa
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