If you live in the southern half of Texas, chances are you’ve probably walked by these little spicy flavor bombs more than once. If you’re lucky enough to come across chile piquines in the wild, grab a bucket (or, like me, your hat) and start picking. These little peppers are hard to find in grocery stores—although not impossible—but their relative scarcity will make this tasty salsa that much tastier.
Ingredients
2 tablespoons fresh or dried chile piquines, rinsed
2 cloves of garlic or roasted garlic (for a sweeter flavor)
1 teaspoon kosher salt
2 Roma tomatoes
2 large Mexican grilling onion bulbs, diced
2–3 serrano peppers
½ bunch of cilantro, roughly chopped
Juice of 2 limes
2 tablespoons water
If you live in the southern half of Texas, chances are you’ve probably walked by these little spicy flavor bombs more than once. If you’re lucky enough to come across chile piquines in the wild, grab a bucket (or, like me, your hat) and start picking. These little peppers are hard to find in grocery stores—although not impossible—but their relative scarcity will make this tasty salsa that much tastier.
Step 1
Start by lighting a fire in your favorite grill. Once the wood or charcoal is down to white coals, place the Roma tomatoes and serranos over the heat, turning often so that the tomatoes and serranos char but do not burn. Once charred, place both the tomatoes and serranos to the side. Remove the serrano stem if still attached.
Step 2
Place the chile piquin, kosher salt, and peeled garlic cloves into your favorite molcajete (mortar and pestle). Using the mortar, grind the chiles and garlic together to form a paste. Add the charred tomatoes and serranos and grind into the chile piquin and garlic paste.
Step 3
Once a “salsa” has formed, mix in the onion and cilantro. Add the lime juice and mix thoroughly—you can adjust the consistency by adding water a little at a time until just right. Serve immediately or store in an airtight container (we like mason jars) in the fridge for up to a week.