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The Puya Pepper Salsa
The puya pepper is similar to the guajillo pepper, the difference is that it is smaller and spicier than the guajillo. This type of chili grows in the states of Michoacan and Jalisco, in fact this salsa is from Michoacan and is very funny because the housewives of Michoacan use interchangeably the puya pepper and the guajillo pepper in their recipes.
And here we have a curious case because this salsa is born from the combination of the puya pepper with the guajillo pepper and to give freshness tomato and tomatillo is also used in the preparation. The outcome is a rustic and spicy salsa that has a lot of flavor .
The puya pepper salsa can be used as table salsa, this means that it simply has to be put on the table and your diners will manage to combine it with different foods. If you want to give them a suggestion ... this salsa gives a very good flavor to dishes that have beef or pork.
About the Recipe
This salsa is easy to make and you won’t perform many activities.
The puya pepper may be difficult to get and it cannot be substituted because there is none chili alike.
The preparation time is of 25 minutes but you won’t work in the recipe throughout all the time.
With this recipe you will obtain 2 cups of salsa.
Ingredients 4 Puya Peppers (1.2 oz)4 Tomatillos (7 oz)2 Guajillo Peppers (.7 oz)1 Tomato (7 oz)2 Garlic cloves (.2 oz)1/2 tablespoon of Salt
Cookware 1 Griddle1 Blender1 Bowl1 Cutting Board1 Tongs1 Knife
Directions Roast Many Ingredients
Remove the seeds and the veins of 2 guajillo peppers and 4 puya peppers.
Put on a griddle over medium heat:
- The Guajillo Peppers with the ones you worked.
- The Puya Peppers with the ones you worked.
- 4 Tomatillos.
- 1 Tomato.
Roast the chilies for about 3 minutes, the tomatillos for about 4 minutes and the tomato for about 5 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
||Don’t roast the chilies for a long time because their flavor becomes bitter.
Transfer from the griddle to a blender, with the tongs, the tomatillos and the tomato that were roasted; then reserve.
Transfer from the griddle to a bowl, with the tongs, all the chilies that were roasted.
Perform some Activities
Cover with boiling water the chilies that were put in the bowl and leave them soaking for about 15 minutes, until they soften.
Transfer from the bowl to the blender, with the tongs, all the chilies that were soaked.
- Also add in the blender:
- 2 Garlic cloves.
- 1/2 tablespoon of Salt.
Blend very well the ingredients.
Flavors from Michoacan
Recommendation: The state of Michoacan also has their own version of the mole.
Did you like the Puya Pepper Salsa?
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❁ Beef Salpicon
❁ Pork Picadillo
❁ Tacos al Carbon
❁ Red Pozole with Pork