





This is my favorite sauce my company makes ant it’s the last one! I have been hoarding it for myself. We grow all of our own peppers and have been out of cayennes for a while. Several plants are growing. It’s just a waiting game.
Creamy Piquín Salsa
Ingredientes:
2 tablespoons Piquín pepper*
1 Chile dried New Mexico
3 to 5 dried árbol
¼ teaspoon cumin seeds, or powder
½ teaspoon Mexican oregano
4 black peppercorns , corse grounded
⅓ of a small white onion sliced/ dried onions powder
1 garlic clove sliced / garlic powder
1 tablespoon vegetable or olive oil
½ tablespoon of white or apple cider vinegar
6 tablespoons water
Kosher Salt to taste
Directions:
• Toast the peppers , cumin , onion and garlic in a hot pan for about 45 seconds, shaking the pan during the process to avoid burning the peppers. Place peppers into the mortar or blender with other ingredients.
• Grind and taste for seasoning , and the until you have a very fine creamy texture.
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