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a different salsa
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 gloves.
- 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 Saucepan1 Griddle1 Blender1 Measuring Cup1 Cutting Board1 Tongs1 Kitchen Spoon1 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?
Mexican Recipes with Pork
✔ Chorizo Burrito
✔ Pork Picadillo
✔ Green Pozole with Pork
✔ Pork in Red Pipian
✔ Pork Ribs in Green Salsa