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Pequin Pepper Salsa
The semi-desertic region of the Sierra Madre Oriental, that covers large part of San Luis Potosi and an area of Queretaro and Hidalgo, is cradle of the Pames. A millenary civilization
that has preserved its culture and traditions through the years. They name themselves Xi’ ui “the true men”. During the colonial period the Spaniards did not manage to conquer them but they did manage to deprive their lands and nowadays they inhabit in small regions of San Luis Potosi.
As good civilization they also developed their cuisine
and many of their recipes are gathered in the book “Recetario Pame de San Luis Potosi y Queretaro”. In this cookbook
the walnut and pequin pepper salsa is found that is very simple, spicy, its flavor is pleasant and its grainy texture is fantastic
This salsa can be smeared on bread
and it can be enjoyed in such a way. It can also be used to put to tortas, tostadas
About the Recipe
- In this recipe the ingredients are only blended, perfect for beginners.
- We recommend using dried pequin peppers because you will get better results.
- The nuts must not have any flavoring.
- In less than 5 minutes the salsa will be ready.
- With this recipe you will get 3 cups of salsa.
3 cups of Walnuts (17.6 oz)
12 dried Pequin Peppers (.8 oz)
1/2 tablespoon of Salt
1 Measuring Cup
- Put in a blender:
- 3 cups of Walnuts.
- 12 dried Pequin Peppers.
- 1 cup of Water (8.4 fl oz).
- 1/2 tablespoon of Salt
- Blend very well the ingredients.
This salsa can be refrigerated
and preserved without any problems for about 10 days.
Prepare another salsa of the Pames.
Did you like the Walnut Salsa?
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