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.
prep time
10 Min
cook time
method
No-Cook or Other
yield
approximately 1 quart
Ingredients
- 3 cans tomato sauce, small
- 2-3 cloves garlic
- 2 tablespoons white vinegar
- 1 tablespoon whole cumin seeds, toasted; see note:
- 1/2 - 3 tablespoons pequin peppers
- - salt and pepper, to taste
How To Make jerry's salsa pequin
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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.
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Step 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.
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Step 3When well blended taste to adjust the flavor to your liking. I like a hotter salsa so I add more pequins.
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Step 4Pour into quart jar and store in refrigerator. If the salsa separates just shake the jar before you open it.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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