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I cannot say enough about chile piquin! Fresh dried or in escabeche, it is my absolute favorite of all the Mexican chile varieties. So needless to say chile piquin salsa would be on the top of my list as my favorite too.
The video version of this piquin salsa, is a variation of the written recipe below.
As far back as I can remember, chile piquin was a staple ingredient in our house. Especially the family trips to Monterrey, you could count on seeing a small bowl on my abuelita’s kitchen table. My abuelito Ismael owned a ranch in Higueras, N.L., Mexico. Besides the aromatic oregano plants, there were rows of chile piquin(bird pepper) bushes. And without fail before we would make the long cross country trip back to California, my abuelita always gifted us a jar filled with chiles in escabeche(pickled chiles). Piquin, of course! Today I share with you my most recent chile piquin salsa recipes. Enjoy!
Thanks to my dear friend Mely MartinezMexico In My Kitchen I was able to enjoy the fresh green chile piquin. She has a wonderful garden in her home in Texas. The third salsa was adapted from one of Mely’s recipes. It’s very special to me. Stop by her blog and see what she currently cooking!
This beautuful dried chile piquin I purchased while in Texas. It had the most delicious smoky aroma and flavor!
More Chile Piquin Salsa Recipes!!
This Fresh Chile Piquin Salsa was prepared with tomatillo milpero that I purchased at a Hispanic market near NYC. It’s sweeter and very flavorful and perfect with this fresh, dry roasted chile piquin!
Click link to see full recipe.https://pinaenlacocina.com/fresh-chile-piquin-salsa/
Molcajete Chile Piquin Salsa
Ingredients
1 large clove of garlic, kosher salt, 1 full tablespoon dried chile piquin, 2 large roma tomatoes(previously cooked in simmering water for 10-12 minutes) skins and core removed, 1 TBS fresh lime juice, 1/3 cup water, cilantro chopped, onion finely chopped and salt to taste.
Directions
To the molcajete, add the garlic and 1/2 tsp of kosher salt. Grind into a paste, then add the dried chile piquin and grind down. Roughly chop the tomatoes and add them to the molcajete, grinding down and mixing at the same time. Mix in the lime juice, water, cilantro, onion and salt to taste.
DRIED CHILE PIQUIN SALSA
I really enjoy adding just a touch of Mexican oregano to the salsa’s prepared in the molcajete. You can see the little green specs mixed in. Grind it with the chiles or add it crushed.
If you would like to add some roasted garlic flavor to the dried chile piquin salsa, grind the garlic with salt first, then gradually grind in the dried chile piquin. You could also drizzle in a little oil, then mix. Chef’s choice!
FRESH AND DRIED CHILE PIQUIN SALSA
All of these fresh salsa’s are really meant to be enjoyed within one or two days. If you would like to preserve them a little longer, I would suggest adding a splash of white vinegar.
SALSA DE TOMATE CON CHILE PIQUIN
Serve as is or you can mix in some finely diced white onion and fresh cilantro.
Chile Piquin Salsa Recipes
Chile piquin, fresh, dried or pickled is one of my absolute favorite chile peppers! These three salsa recipes come together easily! Bring on the tacos!
4.75 from 4 votes
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Course: Salsa/Sauces
Cuisine: Mexican
Ingredients
Ingredients
Dried Chile Piquin Salsa 1
- 1/4 cup dried chile piquin
- 2 cloves of garlic previously roasted
- coarse sea salt to taste
- Juice of 1 lime
- 1/2 tablespoon White Vinegar optional
- Water just a splash
- 1/4 teaspoon Oregano
Fresh and Dried Chile Piquin Salsa 2
- 15 fresh chile piquin stems removed
- 15 dried chile piquin
- Salt to taste
- Juice of 1 Lime
- Splash of water
- 1/4 teaspoon of oregano
- Drizzle of oil
Salsa de Tomate con Chile Piquin 3
- 6 roma tomato previously dry roasted
- 3 cloves of garlic previously dry roasted
- 36 fresh chile piquin stems removed
- Juice of 1 Lime
- Salt to taste
- Splash of water
Fried Chile Piquin Salsa 4
- 2 tbsps dried chile piquin
- 2 cloves of garlic
- oil
- 2-3 Roma tomatoes
- juice of 1 lime optional
- Salt to taste
- 1/4 cup onion, finely diced
- 2 tbsps cilantro, finely chopped
Instructions
Directions
For First Salsa:
In the molcajete, start with the chiles and a good pinch of kosher salt. Grind down until you have mostly powder with some piquin flakes. mix in the remaining ingredients. Stir well and taste for salt.
For Second Salsa:
In the molcajete, add the fresh chile piquin with a good pinch of kosher salt and grind down to a paste. Gradually grind in the dried chile piquin. Mix in the remaining ingredients. Taste for salt.
For Third Salsa:
After dry roasting your tomatoes and garlic, remove the cores from tomatoes and roughly chop. Remove the skins from the garlic. In the molcajete, add the garlic with a good pinch of kosher salt. Grind down to a paste. Gradually grind in the chile piquin, then the tomatoes. Mix in the lime juice and just enough water to loosen the salsa. Taste for salt.
Fourth Salsa
This is the video version, but prepared in the blender instead of the molcajete. Carefully drop tomatoes in boiling water. Cook for 10 minutes.
To a small skillet, add the dried chile piquin and garlic. Drizzle with 1 tsp of oil. Heat to medium. When ingredients begin to sizzle, start stirring. stirring often for the next 3-5 minutes or until garlic and chiles begin to toast and darken in spots.
Transfer chiles and garlic to the blender. Once tomatoes are ready, transfer tomatoes to the blender as well. Add lime juice, a splash of the cooking water and salt to taste. Blend on high until smooth. Pour into serving dish. Fold in the diced onion and chopped cilantro. Serve right away.
Notes
If you are lucky enough to find the fresh chile piquin, they can be stored in the freezer. I wrap them in paper towels, then place in quart size freezer bags.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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Reader Interactions
Comments
SUSAN H MICHAELSAbsolutely fabulous pictures of the piquin peppers. Now I understand why one of the cats is named after that chile!
Reply
- Sonia
Lol! And he’s feisty!
Reply
- TMc
These salsas look so amazing! I’ve got to try these out for sure! Thanks for sharing with us Ü
Reply
- Sonia
You’re welcome!! One of my all time favorite chiles!
Reply
- C hivis
How long should I keep chili piquin salsa in refrigerator before throwing it away. Thank you.
Reply
- Sonia
Well like any fresh prepared salsa, it is best to eat it within a week. You can freeze cooked salsa’s as long as they are covered really well. Once defrosted, you would have to simmer them on the stove top for 10 minutes to thicken them back up.
Reply
- Laura
I have a plant that has a bumper crop. Just not sure how to dry them or what to best do with them. Any recommendations on how to best fry them?
Reply
- Sonia
Hi Laura, I have never dried the chile piquin myself. I purchase them dried already from the market. Whenever I am lucky enough to get my hands on fresh piquin, I like to pickle them. I have several recipes on my blog for chiles en vinagre or escabeche. You can follow that same formula for any fresh chile peppers. You can freeze them fresh too and use them later for cooking salsa. Freeze them flat on a baking sheet for a few hours then transfer to freezer bag. You want to fry or dry roast them for salsa?
Reply
- Jacob Varekamp
Just made your MOLCAJETE CHILE PIQUIN SALSA, and it’s delicious!! Two winning recipes in 2 days!
I found your site looking for chile Piquin recipes and have not been disappointed.
Is there a recipe you think I should try next (doesnt’ have to be chili piquin related…)?
Thank you so much and keep doing what you’re doing!Jacob V.
Reply
- Sonia
Hi Jacob! My favorite chile pepper is chile piquin, both fresh and dried. I grew up with it! It hard for me to narrow it down to one recipe to share with you! I love so many of them! Tell a little more of your top favorite dishes to eat and then maybe I can pick a few for you.
Reply
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