Dried chile piquínUsed for powder and chili oil~¼ cupsest.
Dried or fresh chiltepín peppersAdjust quantity to taste for spiciness1 handful
Extra virgin olive oilCan substitute with canola or other cooking oil~1 cupest.
Garlic cloves2-4 cloves
OnionDiced small~1 mediumest.
Roma tomatoesDiced fine for fresh salsa; boiled for cooked salsa~3 mediumest.
CilantroOptional, to taste~¼ cupsest.
Celtic saltUsed in cooked salsa version1 tsp
Black pepperA pinch, to taste
~½ tspest.
Steps
1
To make chile powder: Grind dried chile piquín and chiltepín peppers in a coffee grinder until finely powdered, running it through more than once if needed. This powder keeps for months and is great sprinkled on stews, soups, or tacos for extra heat.
2
To make chili oil: Lightly toast dried chile piquín in a pan over medium-low heat, stirring constantly until the color just changes slightly — do not burn them. Turn off the heat and lightly crush the toasted chiles.
3
Return the crushed chiles to the pan, add extra virgin olive oil, and gently warm over low heat to infuse the oil with chile flavor, being careful not to let it smoke. Pour the finished chili oil into a sealed jar for storage.
4
To make the fresh molcajete salsa: In a molcajete (stone mortar), mash garlic with a pinch of black pepper and salt into a paste, then add diced onion and mash together.
5
Add a handful of fresh or dried chiltepín peppers, adjusting the amount to your preferred spice level, and continue mashing everything together.
6
Add diced Roma tomato and mash it in, optionally adding more diced tomato and onion for texture, then finish by stirring in fresh cilantro.
7
To make the cooked salsa: Boil tomatoes and onion until the tomato skins start to crack and peel, then turn off the heat and let them sit for about 10 minutes to cool slightly.
8
Place the cooked tomatoes and onion, a handful of chiltepín peppers, garlic, cilantro, about a teaspoon of salt, and black pepper into a blender.
9
Pulse the blender first to get everything moving, then blend on high until you reach your desired consistency to finish the cooked salsa.
10
Taste all four preparations: the chile powder can be sprinkled on any dish for a quick heat boost, the chili oil has a smoky flavor great with chips, and both salsas can be enjoyed with tortilla chips or alongside meals.
PrimedTableBETA
