* 10 dried Chile Puya, seeds removed * 3 Roma Tomatoes (380g) * 1/2 white onion (125g) * 2 garlic cloves (12g) * 2 TBSP neutral vegatable oil * 2 tsp sea salt * 1 tsp lime juice * (+Habanero pepper if you need a spicy salsa)
Yields 2 cups total
​
​
**PROCEDURE:**
In the oven/broiler roast the tomatoes, onion, and garlic. Remove and let cool.
Combine everything in the blender, including the 2 TBSP of veg oil as an emulsifier.
Allow salsa to rest overnight in fridge before serving.
​
**THOUGHTS:**
Success! The unique tart and fruity taste of the puya hits first but isn’t overpowering, followed by a nice savory and rich flavor next. I taste tested it on quesadilla but I’m sure it would also go well with chips or as a red sauce/toping on dishes.
Chile Puya combined with green tomatillo was far too tart, but this recipe with red tomatoes came out great. I’m happy the recipe is simple because I wanted to showcase the unique taste of the puya.
Chile Puya if a pretty mild chili, so if you need your salsa spicy, you’ll definitely need to add another pepper, I would suggest habanero for a sweet fruitiness I think would compliment the puya well. I would not use arbol I feel it would overpower the more subtile puya.
I was happy with the end product, this recipe will definitely be going into my personal recipe file to make again in the future.
1 Comment
I had [experimented with Puya once before](https://www.reddit.com/r/SalsaSnobs/comments/wl7rx9/salsa_to_try_dried_chile_puya_peppers/) but found using it with tomatillos was too tart. I vowed that if I used Puya again it would be with tomato.
I didn’t want to do a ton of research so I let Google be my guide and decided to make the [top search result to come up](https://mexicanfoodmemories.co.uk/2015/10/21/salsa-de-chile-puya-puya-chilli-salsa-2/) for Chile Puya that used red tomatoes.
.
**INGREDIENTS:**
* 10 dried Chile Puya, seeds removed
* 3 Roma Tomatoes (380g)
* 1/2 white onion (125g)
* 2 garlic cloves (12g)
* 2 TBSP neutral vegatable oil
* 2 tsp sea salt
* 1 tsp lime juice
* (+Habanero pepper if you need a spicy salsa)
Yields 2 cups total
​
​
**PROCEDURE:**
In the oven/broiler roast the tomatoes, onion, and garlic. Remove and let cool.
Combine everything in the blender, including the 2 TBSP of veg oil as an emulsifier.
Allow salsa to rest overnight in fridge before serving.
​
**THOUGHTS:**
Success! The unique tart and fruity taste of the puya hits first but isn’t overpowering, followed by a nice savory and rich flavor next. I taste tested it on quesadilla but I’m sure it would also go well with chips or as a red sauce/toping on dishes.
Chile Puya combined with green tomatillo was far too tart, but this recipe with red tomatoes came out great. I’m happy the recipe is simple because I wanted to showcase the unique taste of the puya.
Chile Puya if a pretty mild chili, so if you need your salsa spicy, you’ll definitely need to add another pepper, I would suggest habanero for a sweet fruitiness I think would compliment the puya well. I would not use arbol I feel it would overpower the more subtile puya.
I was happy with the end product, this recipe will definitely be going into my personal recipe file to make again in the future.
​
Also if you like the unique taste of Puya, check out this [Camarones a la Diabla](https://www.reddit.com/r/SalsaSnobs/comments/12pmc1o/camarones_a_la_diabla_deviled_shrimp_recipe/) recipe I posted a while back.