The substitute of the costeno peppers.



    A very different measuring cup.



    Learn more about the Mexican ingredients with this book.

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    Coyul Salsa
    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 Saucepan
  • 1 Griddle
  • 1 Blender
  • 1 Measuring Cup
  • 1 Cutting Board
  • 1 Tongs
  • 1 Kitchen Spoon
  • 1 Knife


    • Directions

    Perform Many Activities


    1. Remove the seeds of 2 costeno peppers.
    2. 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.
    3. Transfer from the griddle to a saucepan, with the tongs, the costeno peppers that were roasted; then reserve.
    4. 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.


    1. Also add in the saucepan:
    • 2 Garlic cloves.
    • 1/2 tablespoon of Salt.
    • The enough Water to cover all the ingredients.


    1. 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


    1. Transfer from the saucepan to a blender, with the kitchen spoon, all the ingredients that were cooked.
    2. 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.


    1. 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


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