This is insanely flavourful and balanced. Just spicy enough – planned to up the heat, but was gifting to friends.
Loosely adapted from a recipe by Anthony Zaragoza (if you’re interested in trying for yourself). I subbed in Pequín peppers as chiltepin were not available – my first time using them. Impressed.
by FilthyMilkshake
2 Comments
Recipe from the website:
50g (3½ tbsp) neutral oil
125g (4.4 oz / 1 medium) white onion, large dice
25g (0.9 oz / 5 cloves) garlic, whole and peeled
6g (0.2 oz / ~1 tbsp) chiltepín chiles
355g (12.5 oz / ~8) tomatillos, whole
130g (4.6 oz / ~½ cup) water
5g (1 tsp) Diamond Crystal kosher salt
1.5g (½ tsp) sugar, or to taste
10g (0.35 oz / ~2) guajillo chiles seeded and stemmed
150g (5.3 oz / ~⅔ cup) boiling water
Ayyy. Chiltepin or pequin is soooo good. Packs insane heat with great flavor. I recommend pickling some! I made almost like a giardinera with it. Pickled first then separated and added a bit of the brine with a good amount of quality olive oil. Added fresh garlic, celery and carrots to it as well. Some fresh cracked black pepper. It’s very nice and the shelf life of it is like infinite because of the salt, vinegar and oil. Really nice on a lot of things especially on burgers or hotdogs. Though next time I’m definitely throwing some chopped cauliflower into that mix. You can also put some of that in a molcajete and add fresh lime juice for a nice salsa.