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Coyul Salsa
a different salsa

The coyul is a little known fruit that grows in a type of palm tree, that is found in the states of the Mexican pacific such as: Oaxaca, Guerrero, Michoacan, Jalisco and Nayarit.

Normally it is consumed cooked in a piloncillo honey as dessert. But in this recipe the rules change because it is combined with costeno peppers – in this way a spicy, sweet and delicious salsa is generated.

Thanks to the salsa’s sweet touch it combines to perfection with dishes that have pork like roast loin, pork in adobo, tacos al pastor, etc.

About the Recipe

  • In this preparation you have to work a bit but everything is easy to make.
  • Along the preparation the coyules have to be peeled. Its pulp is very sticky and we recommend wearing gloves.
  • The original recipe is prepared with costeno peppers that are grown in Guerrero and Oaxaca; if you don’t get them 2 guajillo peppers can also be used.
  • For the preparation 15 minutes are needed.
  • With this recipe you will get 2 cups of salsa.


  • 10 Coyules (26.4 oz)
  • 2 Costeno Peppers (.7 oz)
  • 2 Garlic cloves (.2 oz)
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Griddle
  • 1 Blender
  • 1 Measuring Cup
  • 1 Cutting Board
  • 1 Tongs
  • 1 Kitchen Spoon
  • 1 Knife

  • Directions

    Perform Many Activities

    1. Remove the seeds of 2 costeno peppers.
    2. Put on a griddle over medium heat the 2 costeno peppers with the ones you worked and roast them for about 2 minutes, until all their sides are lightly roasted; move them regularly with some tongs.
    3. Transfer from the griddle to a saucepan, with the tongs, the costeno peppers that were roasted; then reserve.
    4. Peel 10 coyules and remove their pit. Upon completion put in the saucepan the coyules’ pulp.

    If the coyul pit is broken you will find 1 seed, which can be eaten and it is very good for the digestion.

    1. Also add in the saucepan:
    • 2 Garlic cloves.
    • 1/2 tablespoon of Salt.
    • The enough Water to cover all the ingredients.

    1. Mix the saucepan ingredients and cook them over medium heat for about 5 minutes, until the coyules pulp is soft; stir occasionally.

    Blend the Salsa

    1. Transfer from the saucepan to a blender, with the kitchen spoon, all the ingredients that were cooked.
    2. Also add in the blender 1/2 cup of water (4.2 fl oz).

    Preferably use the water where the ingredients were cooked because it will give more flavor to the salsa.

    1. Blend very well the ingredients.

    A Salsa that is
    spicy and sweet

    *This salsa will last 1 week in the fridge without any problem.

    Tip: When the coyules are bought prepare the salsa immediately because they are highly perishable and in 1 day they will spoil.

    Variation: A very similar recipe, the greengage salsa.

    Did you like the Coyul Salsa?  

    Mexican Recipes with Pork

    Chorizo Burrito
    Pork Picadillo
    Green Pozole with Pork
    Pork in Red Pipian
    Pork Ribs in Green Salsa

    The substitute of the costeno peppers.

    A very different measuring cup.

    Learn more about the Mexican ingredients with this book.