Looking for a spicy salsa to serve at your next party? Take a look at this chile piquin salsa recipe! Piquin chiles are small and have a lot of heat, making them perfect for salsa recipes. In this post, we will show you how to make authentic Mexican salsa using Piquin peppers! This is a home-style salsa, so it is hard to find it on restaurant tables.
One of my favorite things to share on this blog is all of my salsa recipes! If there is something that we are known for in Mexico, it's our salsas. We have a great variety ranging from creamy jalapeño to pineapple pico de gallo- there's something for everyone!
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While looking into the different Mexican dried peppers I could use to make salsa, I like a very hot pepper called the Piquin Pepper. Small but fiery as we say in Mexico "Chiquito pero Picoso".
Is there a History Behind Piquin Peppers?
In my studies of Mexican gastronomy.
Something that I have noticed over the years is how people give different names to peppers, depending on the region where they live. Now, you might know them as something else.
For example, my mom is from the south of Veracruz, and she calls the Guajillo peppers (which are dried long peppers) "Cascabel,” but actually, Cascabel peppers are a medium-size round (spherical) pepper. The same happens in other areas where Ancho peppers are also known as "Color Pepper," since it's a mild pepper and is commonly used to give color to a dish.
And then, we have these small and fiery Piquin peppers.
They go by many different names: Amashito, chiltepin, tepin, Chile de monte, Mash, and many other names that will change depending on what part of the country you live in. To add to the confusion, there are many different types of peppers that are similar in size and shape to Piquin peppers, and sometimes people will call a pepper "Piquin" pepper simply because it's small, even though it's actually not Piquin!
Frequently Asked Questions About Piquin Salsa
Before I share my recipe, here are a few questions I've been asked and wanted to answer.
How spicy are Piquin peppers?
Piquin peppers are about as spicy as habanero chiles. On the Scoville scale, it is measured at 30,000 to 60,000 units. It can be very spicy!
What do these Piquin chile peppers taste like?
These peppers taste similar to serrano or jalapeño peppers but are spicier. Someone sent me an email some time ago asking if this type of pepper has a smokey flavor. But I do not find it smokey in flavor. The flavor pairs nicely with many authentic Mexican recipes.
What is the difference between a Piquin pepper and a jalapeno?
A major difference, besides the size, is that you can remove the veins and seeds from jalapeños to reduce the heat. Flavor-wise, Piquin peppers are almost 8 times hotter than jalapeños.
What if I can't find fresh piquin peppers?
If you are not able to find fresh Piquin peppers, check this salsa recipe using dried Piquin peppers.
What other peppers can I use in place of the Piquin peppers?
I recommend using two serrano peppers or one chopped jalapeño pepper in place of the Piquin peppers in this salsa recipe.
Fresh Chile Piquin Salsa
This authentic Mexican salsa can be as spicy as you like! All it takes is 6 ingredients to make.
Here's what you need:
- Piquin Peppers
- Garlic Cloves
- Coarse Salt
- Mexican Oregano
- Lime Juice
- Water
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Hot Piquin Chile Salsa: Step By Step Tutorial
This recipe is absolutely delicious. All you need to do is:
- Place coarse salt and garlic clove in your mortar and crush until very fine.
- Add the fresh Piquin peppers and Mexican oregano to the mortar and grind to a rough texture. When you use your mortar (molcajete) to grind the peppers, the seeds of the peppers release their natural oils, which give the salsa an added flavor.
- Add the lime juice and water.
- Stir well and enjoy all those wonderful flavors and aromas!
What To Serve With This Spicy Chile Salsa
Whenever I make this hot Piquin salsa, I usually prepare it in small quantities; just enough to consume on the same day.
I like to serve it with other dishes to give it a spicy kick like these crispy codfish tacos or on top of my scrambled eggs with chorizo. It's my favorite!
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for hot salsa, take a look at some of these other authentic Mexican recipes:
I hope you make this Mexican Piquin pepper salsa! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely,
📖 Recipe
Fresh Hot Piquin Salsa
Ingredients
- ⅓ Teaspoon of coarse salt
- 1 small garlic clove
- 1 Tablespoon of Piquin Peppers
- ⅓ Teaspoon Mexican Oregano
- 1 Tablespoon of lime juice
- 4 Tablespoons of water
Instructions
- Place coarse salt and garlic clove in your mortar and crush until very fine.
- Add the fresh piquin peppers and Mexican oregano to the mortar and grind to a rough texture. When you use your mortar (molcajete) to grind the peppers, the seeds of the peppers release their natural oils, which give the salsa an added flavor.
- Add the lime juice and water. Stir well and enjoy all those wonderful flavors and aromas!
Nohemi Cuenca
Great Recipes
James
We couldn't find fresh piquin, but our market did have fresh chiles de arbol. We used those instead, and it still came out delicious. They remind me a lot of Thai chiles. I love the idea of making just enough very spicy salsa to use in one day (not to mention being able to use the molcajete and not dirty up the blender each time). We've been using this salsa on empalmes the past couple of mornings, and it's a really nice way to start the day. We are very jealous of your piquin plant, though!
mmartinez
Hello James,
That is the beauty of making salsas, you can use other peppers when the ones the recipe mentions are not available.
Dolly
I’m so glad I found you on Pinterest I’ve been looking for recipes and info on these Chiles. II grew up with this salsa. Thank you!
Sylvia
I just came back from Texas, but forgot the Chili Piquin my nephew had picked for me from his ranch. My sister had to send me something in the mail and included the chili I had forgotten. I was so surprised and excited. I made some salsa with tomatoes the other day, but was looking for some other recipes. Thank for this recipe!
mmartinez
Hello Sylvia,
I'm so glad your family mailed you the peppers. I know that feeling of excitement with fresh piquin peppers.
Happy cooking!
Diana
Is there a molcajete you recommend, and do you have to do anything special to it before using it. I remember my mother saying, "Se tiene que curar."
mmartinez
Hi Diana,
I highly recommend the Molcajetes sold by Ancientcookware.com. You need to cure the molcajete by grinding dry rice (raw rice), you have to make several passes to the rice. Meaning that you will need to change the rice until the fine powder comes out white. Rinse the molcajete and it is ready to use. We'll have a video showing the process pretty soon.
Diana
Great! Muchas gracias!
Ben Myhre
Today I learned about Piquin peppers!