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Chile Piquin Salsa

Monday, 26 May 2008

Description

'This salsa is served either smooth or as a salsa that has texture. It's best made with fully ripe tomatoes, but if they aren't available, canned tomatoes can be substituted. '

Ingredients

At a glance

Cuisine

Spanish

Southwestern

Ingredient

Chile peppers

Cooking Method

Simmer

Heat Level

Chile

Piquin

Meal/Course

Condiment

Makes

2 cups

This salsa is served either smooth or as a salsa that has texture. It&rquo;s best made with fully ripe tomatoes, but if they aren&rquo;t available, canned tomatoes can be substituted. The flavor of the salsa is better made with canned, rather than under-ripe tomatoes.
2 tablespoons crushed chile piquin, including seeds
6 roma tomatoes, chopped or substitute 2 cups canned tomatoes
1 8-ounce can tomato sauce
1 small onion, chopped
1 tablespoon red wine vinegar
1 teaspoon garlic powder
2 teaspoons sugar
Pinch ground cumin
Pinch oregano, Mexican preferred
Salt to taste

Methods/steps

In a mixing bowl, cover the chiles with 1 cup of very hot water and let steep for a couple of minutes.

In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste.

Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.

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