Jerry's Salsa Pequin

1
roBette Lee

By
@HappyEats

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
approximately 1 quart
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

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

How to Make Jerry's Salsa Pequin

Step-by-Step

  • 1Note: 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.
  • 2Pour 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.
  • 3When well blended taste to adjust the flavor to your liking. I like a hotter salsa so I add more pequins.
  • 4Pour into quart jar and store in refrigerator. If the salsa separates just shake the jar before you open it.

Printable Recipe Card

About Jerry's Salsa Pequin

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




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