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Tarahumara
Wild Salsa

This recipe comes to us from the Sierra Tarahumara, in the state of Chihuahua. Where the Tarahumaras or Raramuris “men of the winged feet” reside since Prehispanic times, an indigenous town that has maintained its traditions and lifestyle during all this time.

Their gastronomy is fundamentally based in the maize, some wild vegetables that grow in the sierra, beef and hunting. They also have a large chilies’ crop and that’s why they prepare some very characteristic salsas.

The Tarahumara brave salsa is a very potent mixture of chilies and other ingredients that give a spiced touch and they wrap it with aromas. As it is well indicated by its name is quite spicy, then if you don’t like the spiciness look for other alternatives in our extensive recipe book of Mexican salsas.

The best option to taste the salsa is with beef jerky or grilled steak – accompanied with some freshly made tortillas and a zucchini and corn salad; in this way you will have a tasty complete meal.

About the Recipe

• The preparation of this salsa is super easy, anyone can make it.
• In the preparation white vinegar is used and don’t substitute it for any other type of vinegar because it is the one that gives the best flavor to the salsa.
• The salsa is prepared with 1/2 cinnamon branch, if you only had cinnamon powder use 1/2 teaspoon.
• Only 15 minutes are required to make the salsa.
• The recipe yields 2 cups.

Ingredients

20 Cascabel Peppers (4.2 oz)

8 Arbol Peppers (.6 oz)

5 Guajillo Peppers (1.7 oz)

1 Onion (5.2 oz)

2 Garlic cloves (.2 oz)

2 Cloves

1/2 Cinnamon branch (.1 oz)

1 teaspoon of Oregano

1/2 teaspoon of Cumin

1 cup of White Vinegar (8.4 fl oz)

3 Black Peppercorns

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Blender

1 Measuring Cup

1 Cutting Board

1 Turner

1 Knife

Directions

1. Remove the veins and the seeds of 5 guajillo peppers and 20 cascabel peppers.

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

2. Put in a blender:

• The 5 Guajillo Peppers with the ones you worked.
• The 20 Cascabel Peppers with the ones you worked.
• 8 Arbol Peppers.
• 1 Onion.
• 2 Garlic cloves.
• 2 Cloves.
• 1/2 Cinnamon branch.
• 1 teaspoon of Oregano.
• 1/2 teaspoon of Cumin.
• 1 cup of White Vinegar.
• 1/2 cup of Water (4.2 fl oz).
• 3 Black Peppercorns.
• 1/2 tablespoon of Salt.

3. Blend very well the ingredients.
4. Pour in a saucepan the mixture that was blended and bring it to a boil over high heat.
5. When the Tarahumara wild salsa boils reduce to medium-low heat and cook it for about 10 minutes, until it thickens a little and acquires a darker color; stir occasionally.

A Very Spicy Combination