Chile Pequin Homestyle Salsa Food
CHILE PEQUIN HOMESTYLE SALSA
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
Categories Salsas
Time 10m
Number Of Ingredients 4
Steps:
- 1. Mash chiles in your mocajete.
- 2. Boil your tomatoe in water about 5 minutes. You can add onion to this pot. Discard tomato skin and all but 2 tablespoons water.
- 3. Add tomatoe mixture to mocajete with salt and pepper. Mash as desired and serve.
- 4. 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.
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- Toast the peppers in a hot pan for about 45 seconds, shaking the pan during the process to avoid burning the peppers. Place peppers into the mortar.
- Slightly toast the cumin seeds and black peppers for 30 seconds in the hot pan, and add them to the mortar.
- Grind the piquin peppers, cumin, black pepper, and the oregano until you have a very fine texture.
- Heat the oil in a pan. Once the oil is hot, stir in the onion and garlic. Sauté until they start to get a golden color around the edges.
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- Add the fresh piquin peppers and Mexican oregano to the mortar and grind to a rough texture. When you use your mortar (molcajete) to grind the peppers, the seeds of the peppers release their natural oils, which give the salsa an added flavor.
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- In the molcajete, start with the chiles and a good pinch of kosher salt. Grind down until you have mostly powder with some piquin flakes. mix in the remaining ingredients. Stir well and taste for salt.
- In the molcajete, add the fresh chile piquin with a good pinch of kosher salt and grind down to a paste. Gradually grind in the dried chile piquin. Mix in the remaining ingredients. Taste for salt.
- After dry roasting your tomatoes and garlic, remove the cores from tomatoes and roughly chop. Remove the skins from the garlic. In the molcajete, add the garlic with a good pinch of kosher salt. Grind down to a paste. Gradually grind in the chile piquin, then the tomatoes. Mix in the lime juice and just enough water to loosen the salsa. Taste for salt.
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