CHILE PIQUIN RECIPE RECIPES

Steps:

• Clean your peppers. Get rid of the leaves if you have any.
• In a small bowl, cover the peppers with water and add 1 teaspoon of vinegar.
• In a small sauce pan on medium high heat add the water, vinegar, salt, sugar and oregano.
• Simmer until the salt and sugar dissolve. While the pickling liquid is simmering, thinly slice the garlic.
• Transfer the liquid to a measuring cup.
• Place the bay lead in the jar and start making layers of garlic and peppers, all the way to the top. Carefully fill the jar with the pickling liquid. let it cool at room temperature. Put the lid on tight and storage in the fridge. Give it a couple of days before they start absorbing the pickle flavor.

Steps:

• Preheat the oven to 400 degrees. On a large sheet pan, spread the garlic, quartered tomatoes and onions across. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for roughly 20 minutes, or until the onion starts to soften and char. Add the Chiltepins to the sheet pan of tomatoes and roast for another 10 minutes.
• Remove sheet pan from oven. Take the garlic cloves out when cool to the touch and peel. Pour the roasted peppers, tomatoes (along with the juices), and onions into a food processor. Add the roasted garlic cloves. Season with cumin, oregano, cilantro and lime juice. Pulse until the ingredients are well blended and still chunky, or to a smoother consistency as desired. Season to taste with additional salt, pepper or lime juice.