HOW TO MAKE CHILE PIQUIN SALSA RECIPES
CHILE PEQUIN HOMESTYLE SALSA | JUST A PINCH RECIPES
If you live in South Texas Chile Pequin bushes grow wild. I have oh half a dozen bushes in my yard. We love anything hot and there are more variations of this hot sauce than I can name. My friend Maria gave me this one. She makes it in a mocajete and serves it on the table fresh daily.
Provided by Teena Mathis @RIOGRANDECOOK
Categories Salsas
Prep Time 10 minutes
Number Of Ingredients 4
Steps:
- Mash chiles in your mocajete.
- Boil your tomatoe in water about 5 minutes. You can add onion to this pot. Discard tomato skin and all but 2 tablespoons water.
- Add tomatoe mixture to mocajete with salt and pepper. Mash as desired and serve.
- Note: There are lots of variations, play with it. Add small amount of chicken bouillon to water pot. Add more or less chiles to your liking. Chiles can also be boiled if desired but not necessary. Remember, these are HOT.
WICKED HOT CHIPOTLE CHILE PEQUIN SALSA | MEXICAN PLEASE
This fiery salsa gets heat from the Chile Pequins and a rich flavor from the Chipotles in Adobo.
Provided by Patrick Calhoun | Mexican Please
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2 cups
Number Of Ingredients 8
Steps:
- Roast the tomatoes in the oven at 400F for 15-20 minutes
- Pick through 1/8 cup of Chile Pequins (25-30 chilis) and remove any stems or hardened chilis
- Add the Chile Pequins to the roasting pan and roast for 1-2 minutes
- Add the tomatoes and Chile Pequins to a blender along with 3 chipotles in adobo, a sliver of onion, 2 garlic cloves, a pinch of salt, 2-3 tablespoons of water, and a splash of vinegar.
- Pulse blend until ingredients thoroughly combined
- Serve immediately
Nutrition Facts : Calories 108 kcal, ServingSize 1 serving
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