Jerry's Salsa Pequin

roBette Lee


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.

pinch tips: How to Peel Tomatoes



approximately 1 quart


10 Min


No-Cook or Other


3 can(s)
tomato sauce, small
2-3 clove
2 Tbsp
white vinegar
1 Tbsp
whole cumin seeds, toasted; see note:
1/2 - 3 Tbsp
pequin peppers
salt and pepper, to taste

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy