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Native Chile Pequin

Native chile pequins ripen in late fall. These part-shade perennials are often seeded by birds. Most winters, they freeze to the ground, but usually return from the roots each spring. These tiny fruits are very hot, much hotter than jalapenos.

Rob Moshein shares his recipe for fiery salsa:

  1.     Put one-half cup of chile pequins in a small jar with a lid.
  2.     With the back of a spoon, crush the chiles a bit.
  3.     Add one thinly sliced garlic clove, 1 heaping teaspoon kosher or sea salt, one cup of your favorite white or cider vinegar and one-half cup of water.
  4.     Put the lid on and shake to dissolve the salt.
  5.     Loosen the lid and leave it slightly ajar to allow a little air and put in a dark cool spot for two to three days, then tighten the lid and store in the fridge.

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