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Bolita Pepper Salsa

This bolita pepper salsa is a typical salsa from the state of Oaxaca, where the protagonist is an autochthonous chili from the region of Papaloapan, Oaxaca. It is a small chili, ball-shaped that when ripes it acquires an intense red color and is very spicy.


In this salsa a few bolita peppers are combined with tomatoes, peanuts and more ingredients... from this combination a salsa is obtained that is very savory, spicy and with a very special texture that the peanut provides. A perfect salsa to accompany any type of appetizer like sopes, quesadillas, huaraches, molletes, sincronizadas, etc.

About the Recipe

• In the preparation some ingredients are fried and then everything is blended, it really isn’t complicated.
• Among the ingredients we need 3 bolita peppers and unfortunately there is no chili that is similar to this one. Therefore the salsa can only be prepared with bolita pepper and it cannot be substituted.
• In the recipe peanuts are also used, which have to be natural and they must not be salted.
• All the preparation will take about 10 minutes.
• The recipe yields 2 cups.

Ingredients

3 Bolita Peppers (.3 oz)

3 Tomatoes (21.1 oz)

1/2 cup of Peanuts (3.5 oz)

1/4 of an Onion (1.2 oz)

1 Garlic clove (.1 oz)

1 cup of Chicken Stock (8.4 fl oz)

1½ tablespoons of Olive Oil

1/2 tablespoon of Salt

Cookware

1 Frying Pan

1 Blender

1 Cutting Board

1 Turner

1 Knife

Directions

Cut and Fry

1. Remove the seeds and the veins of 3 bolita peppers, then reserve.

It is very important to remove the seeds and the veins of the chilies if not your salsa is going to be fire.

2. Finely chop 1/4 of an onion and 1 garlic clove; then set aside.
3. Heat in a frying pan over medium heat 1 tablespoon of olive oil.
4. Put in the frying pan the 3 bolita peppers with the ones you worked and fry them for approximately 1 minute, until they are lightly fried; stir regularly.
5. Add in the frying pan 1/2 cup of peanuts. Mix the ingredients and fry them for approximately 1 minute, until they are lightly fried, stir regularly.
6. Transfer from the frying pan to a blender the bolita peppers and the peanuts that were fried, then reserve.

Blend the Salsa

1. Heat in the frying pan over medium-low heat 1/2 tablespoon of olive oil.
2. Incorporate in the frying pan:

• The Onion that was minced.
• The Garlic clove that was minced.

3. Fry the frying pan ingredients for approximately 1 minute, until they look a bit transparent; stir regularly.
4. Transfer from the frying pan to the blender the ingredients that were fried.
5. Also add in the blender:

• 3 Tomatoes.
• 1 cup of Chicken Stock.
• 1/2 tablespoon of Salt.

6. Blend very well the ingredients.

Spicy and Peanuty

*This salsa will last in the refrigerator about 4 or 5 days.

Suggestion: The peanuts combine very well with other types of chilies like the ancho pepper.

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