Jerrys Salsa Pequin Recipes
JERRY'S SALSA PEQUIN
A friend I used to work with in south Texas gave me this recipe. I just tweeked it to suit my own tastes. I love this salsa on everything, but especially on scrambled eggs and corn tortilla quesadillas. Pequin peppers are small, dried, reddish brown 'seed' peppers, usually found in the Mexican spices at the grocery. They are a hot pepper so start with the least amount and adjust. The flavors and heat will concentrate as it ages.
Provided by roBette Lee @HappyEats
Categories Salsas
Number Of Ingredients 6
Steps:
- Note: To toast the cumin/camino seeds, drop seeds in a hot dry cast iron or non stick skillet over medium heat. As they warm move them around with a spatula or spoon to toast them evenly. This whole process usually only takes a minute, but it adds a rich smokey flavor to the salsa.
- Pour 1 can tomato sauce in blender. Add the rest of the ingredients. Blend on low speed until all peppers and cumin is fully incorporated. While the blender is still running on low slowly pour the last 2 cans of tomato sauce into the blender.
- When well blended taste to adjust the flavor to your liking. I like a hotter salsa so I add more pequins.
- Pour into quart jar and store in refrigerator. If the salsa separates just shake the jar before you open it.
CHILE PEQUIN HOMESTYLE SALSA
If you live in South Texas Chile Pequin bushes grow wild. I have oh half a dozen bushes in my yard. We love anything hot and there are more variations of this hot sauce than I can name. My friend Maria gave me this one. She makes it in a mocajete and serves it on the table fresh daily.
Provided by Teena Mathis
Categories Salsas
Time 10m
Number Of Ingredients 4
Steps:
- 1. Mash chiles in your mocajete.
- 2. Boil your tomatoe in water about 5 minutes. You can add onion to this pot. Discard tomato skin and all but 2 tablespoons water.
- 3. Add tomatoe mixture to mocajete with salt and pepper. Mash as desired and serve.
- 4. Note: There are lots of variations, play with it. Add small amount of chicken bouillon to water pot. Add more or less chiles to your liking. Chiles can also be boiled if desired but not necessary. Remember, these are HOT.
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