Salsa de Piquin

Recipe submitted by guest, Dustin Boutilier

Salsa de Piquin

INGREDIENTS

24 oz. Fresh Tomatoes, halved or quartered

1-2 Onions, peeled and quartered

1 Whole Garlic bulb

4-6 Dried Arbol chiles, stemmed

4-6 Dried Piquin (Pequin) peppers, stemmed

1-2 tablespoons Lime Juice

1/2 - 1 teaspoon Fish Sauce

1/2 teaspoon Poultry seasoning

1/4 teaspoon Salt

INSTRUCTIONS

Roast tomatoes, onions, and the garlic bulb under a broiler, on a grill, or over wood fire. The onions should be brown with some black but not burnt. Tomatoes should be black all around. The garlic bulb will be blackened on the outside, while the inner cloves begin to soften.

In a dry sauté pan placed over medium heat, add the Arbol chiles and Piquin peppers. Toast until fragrant and barely getting color.

Add the roasted tomatoes and onions and the toasted chiles to a blender jar. When the garlic bulb is cool enough to handle, add 3 to 4 of the inner roasted garlic cloves, along with the remaining recipe ingredients to the blender. Blende until smooth and combined. Check for seasoning, adding a bit more salt, lime juice, roasted garlic, or fish sauce to taste. Enjoy!

Recipe submitted by guest, Dustin Boutilier