Spicy Chile Pequin Salsa from Rob Moshein
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. You don’t even need to pick a peck of peppers for Rob Moshein’s fiery salsa recipe, sure to clear those allergy-clogged sinuses!
• Put one-half cup of chile pequins in a small jar with a lid.
• With the back of a spoon, crush the chiles a bit.
• 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.
• Put the lid on and shake to dissolve the salt.
• Loosen the lid and leave it slightly ajar to allow a little air.
• Put in a dark cool spot for two to three days, then tighten the lid and store in the fridge.
Watch how he created his charming in-town garden with partner Bob Atchison!