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.
