The main attraction of this recipe is the presence of the xoconostle. This fruit, from the cactaceae family, is similar to a prickly pear but there are some differences between these fruits since the xoconostle’s pulp is thicker and its flavor is acidic and complex.
We know that very few people like the acidic flavors, the good news is that this salsa is not as acidic as you imagine because the morita pepper is used, that has a slight sweetness that helps to reduce the acidity of the xoconostle. The acidity is also wrapped with the hotness and smoky flavor of this chili and as final touch other ingredients are used that help to raise the flavor of the whole preparation. The result is a very appetizing salsa that you cannot miss.
The xoconostle salsa can be used to give more flavor and freshness to Mexican appetizers, although it can also be used in dishes that have chicken, pork or fish.
About the Recipe
To make this recipe you have to work a little... but not that much.
Buy the xoconostles that have a kind of pink color because this indicates that they are ripe.
In this recipe the blender can be substituted for molcajete and the result will be phenomenal.
The salsa preparation will take you about 20 minutes.
The recipe yields 6 portions.
4 Xoconostles (14.1 oz)
4 Morita Peppers (.7 oz)
1/4 of an Onion (1.2 oz)
2 Garlic cloves (.2 oz)
1/4 tablespoon of Salt
1 Cutting Board
Roast the Xoconostles
Put on a griddle over medium heat 4 xoconostles and roast them for about 5 minutes, until all their sides are well roasted; move them regularly with some tongs.
Remove from the griddle the xoconostles, wait for them to cool a little and peel them.
Discard the seeds of the xoconostles and then put the pulp in a blender; then set aside.
The xoconostles’ seeds are very good antioxidants and with them you can prepare a fresh water.
Work with the Morita Peppers
Put on the griddle over medium heat 4 morita peppers and roast them for about 40 seconds, until all their sides are lightly roasted; move them regularly with the tongs.
Transfer from the griddle to a saucepan, with the tongs, the morita peppers that were roasted and cover them with water.
Bring the saucepan water to a boil over high heat.
Leave the morita peppers cooking in the boiling water for about 5 minutes, until they are soft.
Transfer from the saucepan to the blender, with the tongs, the morita peppers that were cooked.
Also incorporate in the blender, along with the other ingredients:
1/4 of an Onion.
2 Garlic cloves.
1/4 tablespoon of Salt.
Blend very well the ingredients.
Spicy and Acidic
Variation: The xoconostle can also be used to prepare a version of the pico de gallo.