Piquin Chili Salsa
Piquin Chili Salsa
This salsa is pretty damn hot, yet refreshing and full of flavor. Piquin chili salsa is best when sparingly drizzled on something and not as a chip and salsa dip. To make this salsa properly requires a mortar and pestle. A food processor is not the same and will change the texture. Try the salsa on top of empalmes or huevos rancheros.
Equipment
- mortar and pestle
Ingredients
- 2 tbsp piquin chilies
- 1/4 tsp cumin seeds
- 1/2 tsp Mexican oregano
- 4 black peppercorns
- 2 tbsp white onion chopped
- 1 garlic cloves dliced
- 1 tbsp vegetable oil
- 1 tbsp vinegar
- 6 tbsp water
- salt to taste
Instructions
- Dry toast the the chilies for 1 minute over medium heat. Move the chilies to the mortar.
- Dry toast the cumin seeds and peppercorns for 30 seconds. Move to the mortar.
- Gring the chilies, cumin, oregano, and peppercorns down with the pestle.
- Heat up the vegetable oil. Sauté the onions and garlic for 3 minutes. Move to the mortar.
- Grind the onions and garlic with the chilies.
- Stir in the vinegar, water, and salt.
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