I’m new to making my own salsas, and want to try for better flavor and heat than what is available at my local shops. (They have nothing more adventurous than Pace or El Paso.)
I only have dried piquins, will this recipe still work? If so, do I need to adjust the amount of peppers or anything else?
Thanks for any advice!
by 2948337
2 Comments
Recipe:
2 tablespoons Piquín pepper
¼ teaspoon cumin seeds
½ teaspoon Mexican oregano
4 black peppercorns
⅓ of a small white onion sliced
1 garlic clove sliced
1 tablespoon vegetable or olive oil
½ tablespoon of white or apple cider vinegar
6 tablespoons water
Salt to taste
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.
Add the onion and garlic to the mortar, and keep grinding until it has a fine texture. Mix in the vinegar and water. Season with salt and enjoy!
Ive only ever seen dried pequin peppers at the Hispanic markets here in Denver, and every recipe I’ve seen calling for pequin is written for dried.
The recipe you posted, looking at the photos those are dried as well.
A few months ago I posted this recipe 😁
http://www.reddit.com/r/SalsaSnobs/comments/143g4wu/salsa_de_chile_piqu%C3%ADnpequin_uses_dried_pequin/