Chile Piquin Sauce
Submitted by LTaylor1963
Fiery homemade salsa made from oil-fried dried chile piquin blended with tomato sauce, cumin, and garlic. Five ingredients, ten minutes, serious heat.
YIELD
1 1/2 cupPREP
5 minCOOK
5 minREADY
10 minChile piquin may be tiny, but these little dried peppers pack a wallop that’ll clear your sinuses and make you come back for more.
A quick fry in hot oil blooms the chiles and deepens their smoky, nutty flavor before they hit the blender with tomato sauce, cumin, and fresh garlic.
The result is a thin, fiery table sauce you can drizzle on tacos, eggs, grilled meats, or pretty much anything that needs waking up.
Ten minutes and five ingredients. That’s all it takes.
Chef Tips
- Fry the chiles in already-hot oil, then remove from heat. Two minutes in residual heat is enough. Overcooking turns them bitter.
- Blend until completely smooth for a pourable table sauce, or pulse a few times for a chunkier salsa texture.
- This sauce is HOT. Chile piquin ranks high on the Scoville scale, so start with a drizzle and work your way up.
Ingredients
Directions
Heat oil unti hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels.
Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste.
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