Add to Collection
Go to Collections
Super Spicy Salsa
Super Spicy Salsa, “This is my kind of salsa!” Just a few drops of it was enough to spice up your meat, tacos, and whatever else you were eating. It is made with roasted “Puya” and Arbol peppers. It’s very hot and does not have any herbs, although you could add some like cumin or Mexican oregano.
Servings 24 teaspoon
- 5 Puya peppers
- 5 Arbol peppers
- 1 small garlic clove unpeeled
- ¼ cup of cooking water
- Salt to taste
In an ungreased skillet, toast the peppers over a medium heat. This will be a very fast process since the peppers’ skin burns easily, and that gives them an unpleasant bitter taste, so be sure to turn them and roast the peppers without burning them. About 1 minute.
Place peppers in a small saucepan and cover with water. Cook until soft over a medium-high heat. About 10 minutes.
In the same skillet, roast the garlic until it’s soft and has some brown spots. Cool and remove peel.
Once the peppers and garlic have cooled, place them in a blender with ¼ cup of the cooking water. Process until you have a very smooth sauce and season with salt. This salsa keeps well for several days, and just a few drops are enough to add spiciness to your meals.
Serving: 1tsp | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg