Salsa Casera (Homemade Chiltepín Sauce)

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This diabolically hot sauce is also called pasta de chiltepín (chiltepín 
paste). It is used in soups and stews and to fire up machaca, eggs, 
tacos, tostadas, and beans. This is the exact recipe prepared in the 
home of my friend, Josefina Durán, in Cumpas, Sonora. Note: This recipe 
requires advance preparation.

Ingredients

2 cups chiltepíns (or other small, hot chiles)
8 cloves garlic
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 cup cider vinegar

Instructions

Combine all ingredients in a blender and puree on high speed for 3 to 4 
minutes. Refrigerate for one day to blend the flavors. It keeps 
indefinitely in the refrigerator.

Chiltepín Pepper Vodka

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The Russians are the true inventors of pepper vodka and they flavor 
their vodka most commonly with cayenne. Any type of small fresh or dried 
chile pepper that will fit in the bottle will work. Be sure to taste it 
often and remove the chiles when it reaches the desired heat--the longer 
the chiles are left in, the hotter the vodka will get! Serving 
Suggestions: Serve over ice or in tomato juice for an “instant” bloody 
mary. Note: This recipe requires advance preparation.

Ingredients

4 to 6 dried chiltepín or piquín chiles, left whole
1 liter vodka

Instructions

Place the chiles in the vodka and let them steep for a week or more. 
Periodically taste the vodka and remove the chiles when it is hot enough.

Chiltepin Sauce

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Chiltepin Sauce

Ingredients

  • 2 cups cider vinegar

  • 1.5 ounces chiltepin peppers

  • 4 tablespoons kosher salt

Instructions

Combine all ingredients.

Chiltepines en Escabeche

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In the states of Sonora and Sinaloa, fresh green and red Chiltepins are preserved in vinegar and salt. They are used as a condiment or are popped into the mouth when eating any food–except, perhaps, oatmeal. Since fresh Chiltepins are not available in the U.S., adventurous cooks and gardeners must grow their own. The tiny chiles are preserved in three layers in a 1 pint, sterilized jar.

NOTE: this recipe requires advanced preparation.

Ingredients

  • Fresh red and/or green Chiltepins (as many as you want to pickle)

  • 3 cloves garlic, peeled

  • 3 teaspoons salt

  • 3 tablespoons cider vinegar

  • water

Instructions

Fill the jar 1/3 full of Chiltepins. Add 1 clove garlic, 1 teaspoon salt, and one tablespoon cider vinegar. Repeat this process twice more and fill the jar to within 1/2 inch of the top with water.

Seal the jar and allow to sit for 15 to 30 days.

 

Chiltepin Ice Cream

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This novelty was first served in 1988 for the symposium on wild chiles at the Desert Botanical Garden in Phoenix and at the Fiesta de los Chiles at the Tucson Botanical Gardens. It is very hot in the proportions given (despite the tendency of ice cream to cut the heat), so you may want to reduce the quantity of Chiltepins.

Ingredients

  • ½ cup Chiltepines en Escabeche (see recipe), rinsed thoroughly
    and pulverized (or substitute fresh green or red pods)

  • 1 gallon vanilla ice cream

Instructions

Combine all ingredients and mix thoroughly in a blender until green flecks appear throughout the ice cream. Serve in small portions.