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Pequin Pepper Salsa
a different concept
Although the pequin pepper is apparently known by almost all the Mexicans, the vast majority has only tasted it in its commercial version of chili powder in snacks, candies, beverages and in the famous salad in a glass. However the pequin pepper in the salsa version, that one almost nobody knows it.
Well first let’s talk a little about the pequin pepper – is a small chili that grows in a shrub, it can be used in its fresh or dried version and is very spicy. Now the pequin pepper salsa is a liquid salsa that is spicy, fresh and it has a very special flavor .
This recipe comes to us from San Luis Potosi and Queretaro, where historically it was used to accompany the traditional dishes of the Pames – an indigenous town settled in the Huasteca since Prehispanic times. Nowadays the salsa can be used in tostadas , beans , grilled steak , cecina , tacos , etc.
About the Recipe
- In this preparation you have to work a bit and is not complicated.
- In this salsa the pequin peppers have to be used in their dried version.
- The salsa is very spicy and if you want to diminish the spiciness, you will have to reduce the number of pequin peppers that are used in the preparation.
- To prepare the recipe a maximum of 15 minutes are needed.
- The recipe is for 1½ cups of salsa.
DirectionsCook the Tomatillos
- Put in a saucepan:
- 3 Tomatillos.
- The enough Water to cover the tomatillos.
- Bring the saucepan water to a boil over high heat.
- Leave the tomatillos cooking in the boiling water for about 5 minutes, until they turn to a lighter color.
|Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter and very unpleasant.|
- Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos that were cooked; then reserve.
Roast and Blend
- Finely chop 3 coriander sprigs, then reserve.
- Put on a griddle over medium heat:
- 12 dried Pequin Peppers.
- 1 Tomato.
- Roast the chilies for approximately 1 minute and the tomato for about 4 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
- Transfer from the griddle to the blender, with the tongs, the chilies and the tomato that were roasted and blend lightly the ingredients.
- Put in a bowl:
- The Mixture that was blended.
- The Coriander that was minced.
- 1/2 tablespoon of Salt.
- Mix very well the pequin pepper salsa with a mixing spatula.
Suggestion: If you like the indigenous salsas try the Tarahumara wild salsa , a delight from the north.
Did you like the Pequin Pepper Salsa?
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