Chile Piquin Salsa + VIDEO

Course Appetizer. Cuisine Mexican. Keyword roasted salsa roja. Cook Time 20 minutes. Total Time 20 minutes. Servings 4 servings. Calories 32 kcal. Author Carissa. Instructions Heat oven to Place tomatoes and garlic on baking sheet and bake until the tomato skins are blackened. Remove skin from garlic after it has cooled. Over medium heat in a skillet toast the chiles until they are slightly darkened. Remove the chiles from the skillet and toast the onion until browned. Blend for about a minute and pour into serving dish and salt to taste. Nutrition Facts. Vitamin C Iron 0. Tips on Saving Money. Click here to cancel reply. Recipe Rating Recipe Rating. This looks SO good! I want to put this on everrrrrrything! Cynthia Sunday 19th of March We love salsa and add it to so many dishes!

Chile Piquin Salsa + VIDEO

Once the pestle has gone down completely, then start mashing up. Some ingredients will stay on the sides or the bottom. Make sure to scrape everything and mix well. All molcajete salsas are chunky. Only the ones made in a blender are smooth. In the fridge, Salsa Chile Piquin will last up to 7 days. In the freezer, place it in an airtight plastic bag and it can last up to 6 months. This tasty and spicy Chile Piquin Salsa is perfect for any and all your favorite Mexican recipes. Be sure to subscribe to my newsletter and follow along on Facebook , Instagram , Pinterest , YouTube for my latest recipes and videos. Did you make this recipe? Please rate the recipe below! Super flavorful and loaded with heat. Grab the chips! It makes a delicious appetizer or topping for tacos. Make a criss cut cross on the bottom of the tomatoes. Place on a hot skillet to roast. After 5 minutes, turn to roast the other side.

Reader Interactions

Add the serrano peppers. Roast for another 2 minutes. Turn the peppers and the tomatoes to char all the sides. Add the onion and garlic to the skillet. Roast everything for an additional 2 minutes. Remove the garlic and onions from the skillet. Using a knife remove the skin from the garlic clove and set aside. Remove the serranos and the tomatoes from the skillet. Let cool slightly. Remove the skin from the tomatoes. Cut off the stems from the serranos and cut in half. Dice the onion. In a molcajete, add the dried chile piquin. Grind until almost a powder. Add the roasted garlic. Grind until smooth. Grind until the peppers have been broken down.

Chile Piquin Salsa + VIDEO - Mamá Maggie's Kitchen

Slowly add one tomato at a time. Pressing down gently so as not to squirt. Mash it up. Repeat with the second tomato. Mash it up as well. Add the roasted onion, salt, and cilantro. Stir to combine. Taste for salt and serve! Add the onion and garlic last since they only need a minute or two to roast. Roasting garlic on the skillet with the skin on makes it easier to peel later on. Drizzle with oil and coat well. Place under the broiler for 7 minutes, turn and continue roasting for an additional 5 minutes. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.