I made two identical batches of salsa de chile pequin but used two different cooking methods, boiled vs broiled.
Recipe:
5 Roma tomatoes
40 Chile pequin peppers
1/2 habanero
1 garlic clover
1/4 White onion (uncooked)
Pinch of salt
1/2 oz Lime juice
Batch 1: Everything boiled 8–10 minutes, then blended.
Batch 2: Everything broiled until blistered and lightly charred, then blended.
Result
Broiled version:
Sweeter, hotter, and deeper. The charred habanero really amped up the heat, and the caramelized tomatoes gave it a more sweeter well round flavor.
Boiled** **version:
Brighter and more pepper-forward. The unique flavor of chile pequin stood out more clearly, as wells as the tropical top notes from the habanero. Overall, less sweet, less aggressive heat, more clean pepper flavor.
Both were really fantastic but I preferred the boiled version because I was able to taste the peppers more distinctly.
by BlackFoxR
14 Comments
This is awesome! They both look really good. Thx for sharing this and giving a review. I appreciate it
Awesome, that’s something i always mention to friends, it’s not the same boiled or broiled or even if you fry the salsa after in a pot with a little spoon of lard. Also the texture changes a lot if you use a molcajete, a blender or a food processor.
It’s an array of options and methods.
Very informative, well done.
Nice write-up!
Thank you!!!!
Now combine them and let us know. Broil super high for shorter time then finish with boiling.
Happy to see a non-charred version of salsa getting some love. There’s a place for every type of preparation!
These are the posts I want. Thank you!
This is what we want to see! Great post, thank you.
What are the seed-like things on the bottom left and right of the plates?
Did you think this would be the same with tomatillos ?
We’re waiting on results
i highly recommend adding cilantro to it, chile piquin and cilantro pair very well
Okay, now try boiling the peppers, but broiling everything else. Like a mix of both.
I almost always prefer boiled too. Especially for salsa verde.