Chile Piquin Salsa

Hans Wressnigg Leave a Comment

Chile Piquin Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
'This salsa is served either smooth or as a salsa that has texture. It's best made with fully ripe tomatoes, but if they aren't available, canned tomatoes can be substituted. '

Ingredients


  • This salsa is served either smooth or as a salsa that has texture. It&rquo;s best made with fully ripe tomatoes, but if they aren&rquo;t available, canned tomatoes can be substituted. The flavor of the salsa is better made with canned, rather than under-ripe tomatoes.

  • 2 tablespoons crushed chile piquin, including seeds

  • 6 roma tomatoes, chopped or substitute 2 cups canned tomatoes

  • 1 8-ounce can tomato sauce

  • 1 small onion, chopped

  • 1 tablespoon red wine vinegar

  • 1 teaspoon garlic powder

  • 2 teaspoons sugar

  • Pinch ground cumin

  • Pinch oregano, Mexican preferred

  • Salt to taste



Instructions


In a mixing bowl, cover the chiles with 1 cup of very hot water and let steep for a couple of minutes.

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste.

Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.

 

Servings
2 cups
Servings
2 cups
Chile Piquin Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
'This salsa is served either smooth or as a salsa that has texture. It's best made with fully ripe tomatoes, but if they aren't available, canned tomatoes can be substituted. '

Ingredients


  • This salsa is served either smooth or as a salsa that has texture. It&rquo;s best made with fully ripe tomatoes, but if they aren&rquo;t available, canned tomatoes can be substituted. The flavor of the salsa is better made with canned, rather than under-ripe tomatoes.

  • 2 tablespoons crushed chile piquin, including seeds

  • 6 roma tomatoes, chopped or substitute 2 cups canned tomatoes

  • 1 8-ounce can tomato sauce

  • 1 small onion, chopped

  • 1 tablespoon red wine vinegar

  • 1 teaspoon garlic powder

  • 2 teaspoons sugar

  • Pinch ground cumin

  • Pinch oregano, Mexican preferred

  • Salt to taste



Instructions


In a mixing bowl, cover the chiles with 1 cup of very hot water and let steep for a couple of minutes.

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste.

Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.

 

Servings
2 cups
Servings
2 cups
Share this Recipe
 
Powered byWP Ultimate Recipe