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Chile Piquin Salsa

Mexican.Chef's picture
Ingredients
  Crushed piquin chilies 2 Tablespoon (Seeds Included)
  Hot water 1 Cup (16 tbs)
  Plum tomatoes/2 cups canned tomatoes 6 , chopped
  Tomato sauce 8 Ounce (1 Can)
  Onion 1 Small, chopped
  Red wine vinegar 1 Tablespoon
  Garlic powder 1 Teaspoon
  Sugar 2 Teaspoon
  Ground cumin 1 Pinch
  Oregano 1 Pinch (Preferably Mexican)
  Salt To Taste
Directions

In a mixing bowl, cover the chile with 1 cup of very hot water and steep for several minutes.
In a saucepan over medium heat, combine the remaining ingredients, the chile and the water in which the chile soaked and simmer for five minutes, if the salsa is too thick, thin it with water or broth to the desired consistency.
Add salt to taste.
Allow the salsa to sit at room temperature for an hour to blend the flavors.
Makes 2 cups.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salsa
Ingredient: 
Chili

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