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PIQUIN PEPPER SALSA
If you like spicy salsas, then this salsa recipe is for you! Piquin pepper is a small pepper, but they carry a lot of heat for their size and are even hotter than Jalapeño peppers. Also known as Pequin, Tepin, or Bird peppers here in the States, Piquin pepper can be found in Mexico...
- 2 tablespoons Piquín pepper*
- ¼ teaspoon cumin seeds
- ½ teaspoon Mexican oregano
- 4 black peppercorns
- 1/3 of a small white onion sliced
- 1 garlic clove sliced
- 1 tablespoon vegetable or olive oil
- ½ tablespoon of white or apple cider vinegar
- 6 tablespoons water
- Salt to taste
Toast the peppers in a hot pan for about 45 seconds, shaking the pan during the process to avoid burning the peppers. Place peppers into the mortar.
Slightly toast the cumin seeds and black peppers for 30 seconds in the hot pan, and add them to the mortar.
Grind the piquin peppers, cumin, black pepper, and the oregano until you have a very fine texture.
Heat the oil in a pan. Once the oil is hot, stir in the onion and garlic. Sauté until they start to get a golden color around the edges.
Add the onion and garlic to the mortar, and keep grinding until it has a fine texture. Mix in the vinegar and water. Season with salt and enjoy!
- If you don’t find Piquín pepper, you can use árbol pepper.
- You can double the number of ingredients to make a larger batch; this salsa lasts several days in the fridge.
Serving: 0.5tbsp | Calories: 10kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 2mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 1.1mg | Calcium: 2mg | Iron: 0.2mg