Chile Piquin Salsa
|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|
|Ground cumin||1 Pinch|
|Oregano||1 Pinch (Preferably Mexican)|
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.