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Dried Piquín Chili Pepper "Mexlatin" 100 gr

Dried Piquín Chili Pepper "Mexlatin" 100 gr

€12,00 EUR
€12,00 EUR
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Dried Piquín Chili Pepper "Mexlatin" 100 gr.

It is a very spicy chili, originally from the Mexican state of Tabasco, where it is widely used to make sauce or as a complement to many other dishes.

These chiles are very hot, usually 7 to 8 times hotter than the jalapeno on the Scoville scale (30,000-60,000 units). Their flavor is described as citrusy, smoky and almond-like.

Recipe to prepare a Piquín Chili Sauce using "Mexlatin" Dried Piquín Chili 100 g. This sauce is small but powerful, with a spicy and smoky flavor that can enhance any dish.

Ingredients:

  • 100 g of Dried Piquín Chile "Mexlatin" (approximately 15-20 chiles)
  • 2 medium tomatoes
  • 1 clove of garlic
  • 1/4 white onion
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon sugar (optional, to balance the flavor)
  • 1/4 cup white or apple cider vinegar (optional)
  • 1 cup water (more if necessary)
  • 1 tablespoon vegetable oil

Instructions:

Prepare the chilies:
Clean the piquín chiles with a dry cloth, removing any impurities. Cut the stems and, if you prefer, remove some seeds to reduce the spiciness (this is optional).

Toast the chilies:
In a dry skillet over medium heat, toast the piquin chiles for about 30 seconds to 1 minute, stirring them constantly to prevent burning. This will help bring out their flavor.
Hydrate the chilies:
Place the roasted chiles in a bowl and cover with hot water. Let them sit for 10-15 minutes to soften.

Roasting the vegetables:
Roast the tomatoes, onion and garlic clove (unpeeled) on a griddle or skillet over medium heat until golden and slightly charred on the outside. This will give the sauce a deeper, smokier flavor.

Blend the ingredients:
Drain the hydrated piquín chiles and place them in a blender.
Add the roasted tomatoes, onion, peeled garlic, salt and sugar (if desired).
Add 1 cup water (adjust to desired consistency) and blend until smooth.

Cooking the sauce:
Heat a tablespoon of vegetable oil in a skillet over medium heat.
Pour the blended sauce into the pan and cook for 10-12 minutes, stirring occasionally. This will allow the flavors to blend and the sauce to thicken slightly.
Adjust consistency and taste:
If the sauce is too thick, you can add more water until you reach the desired consistency. Taste the sauce and adjust the salt if necessary.

Serve the sauce:
This Piquín Chile Sauce is perfect to accompany tacos, quesadillas, grilled meats or even as a dip for tortilla chips. Its spicy and smoky flavor will give a special touch to your Mexican dishes.

Enjoy this rich and tasty sauce!
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