Sinaloan salsa of toasted wild chiltepín chilli with roasted tomato and garlic.
About this recipe
Sinaloa salsa is the emblematic salsa of north-western Mexico: wild chiltepín chilli - the hottest and oldest chilli of Sinaloa - is perfectly toasted with roasted tomatoes and garlic, then ground into a dark orange, semi-liquid salsa with an explosive, direct heat that fades quickly. It is the inseparable sauce of Sinaloan grilled meats, comal-cooked seafood and the prawn broths of Culiacán's Garmendia market.
History & Origin
The chiltepín chilli (Capsicum annuum var. glabriusculum) is considered the mother of all Mexican chillies. In Sinaloa it grows wild in the scrubland of the sierra and coastal valleys, and its harvesting is an important cultural activity in the Mayo and Yaqui indigenous communities of the north-west. Sinaloan chiltepínes are especially valued for their immediate but fleeting heat - unlike habanero, which lingers - and for their fruity aroma reminiscent of wild cherry.
Estimated cost
£1.28
Total cost
£0.16
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
18
Calories
1g
Protein
4g
Carbohydrates
0g
Fat
1g
Fibre
95mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Place the whole tomatoes on the comal over high heat. Char well on all sides, turning them, about 10 minutes.
- 2
Toast the chiltepín chillies on the dry comal over low heat, stirring constantly for 1-2 minutes. They burn very quickly.
💡 Use dried chiltepínes if fresh ones are unavailable.
- 3
Toast the garlic in its skin until softened. Peel.
- 4
Grind all ingredients in a molcajete or blender with the salt and a splash of water. The salsa should be semi-liquid.
- 5
Adjust salt and water. Serve at room temperature. Keeps in the fridge for up to 4 days.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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