This is an authentic Mexican salsa, all the more interesting because of its chunky style. Piquin chiles are very small, but very hot, with a smoky, citrusy flavor. If you can’t find piquines, substitute any fresh, hot chile.
This is an easy salsa to make with few ingredients. The techniques of toasting the tomato and chiles and simmering the tomatillos are how salsas are traditionally made in Mexico. See my blog for more recipe photos and detailed instructions.
- 1 chile piquin and/or 1 serrano chile
- 1 medium tomato
- 3 tomatillos (also known as tomate verde in Mexico), husks removed
- 3 small cilantro sprigs, chopped
- salt to taste
- Place the tomato and chile(s) in an ungreased skillet or on a griddle and blister over medium heat until soft.
- Cook the tomatillos in simmering water until tender, about 10 minutes. Do not overcook, or they will burst.
- When cool enough to handle, seed chiles, remove stems and roughly chop tomato, chile and tomatillo.
- Zizz tomato, chile and tomatillo in a blender, but donât puree; leave it chunky.
- Add a little water for a thin, spoonable consistency.
- Salt to taste and stir in chopped cilantro.