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    Home » Recipes » Appetizers » Chile Piquin Salsa + VIDEO

    Chile Piquin Salsa + VIDEO

    Last Updated November 9, 2022. Originally Posted July 7, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Chile Piquin Salsa is a spicy food lover’s dream. Super flavorful and loaded with heat. Grab the chips! It makes a delicious appetizer or topping for tacos.
    Jump to Recipe Print Recipe
    Hand holding a chip with salsa chile piquin over a molcajete.

    Hand holding a chip with salsa chile piquin over a molcajete.

    This Chile Piquin Salsa is not for wimps. It’s straight up fire, en fuego, HOT!

    I’d categorize it a 10+ in spiciness. Next time someone tells you that your salsa is not hot enough, make them this recipe!

    Don’t worry. I’ll show you how to tame the heat and still enjoy this yumminess with tortilla chips or on top of tacos.

    More Mexican Salsa Recipes:

    Salsa Morita
    Roasted Tomato Salsa
    Chile Cascabel Salsa
    Avocado Mango Salsa
    Salsa Borracha
    Salsa de Aguacate

    The ingredients necessary to make salsa chile piquin on a wooden surface.

    Ingredients

    • Chile piquin
    • Tomatoes
    • Garlic
    • Onion
    • Salt
    • Cilantro
    • Water (not pictured)

    Chile piquin – you might also hear this pepper referred to as piquin or tepin.

    Don’t let the size fool you. It’s small but fierce.

    They have a capsicum level of 30,000-60,000 SHU on the Scoville Scale. They are 6-8 times hotter than jalapenos.

    Really Spicy Salsa Recipes

    Chile de Arbol Salsa
    Tomato Habanero Salsa
    Chipotle Salsa
    Tomatillo Habanero Salsa

    A hand holding a tomato with a criss cut on the bottom.

    How to Make It

    • Wash the tomatoes.
    • Start by cutting a criss cross on the bottom of the tomato.

    This will help in peeling the tomatoes once they are roasted.

    If some of the skin is left after peeling, it’s ok. We simply don’t want huge pieces of skin in the salsa.

    Onion, tomatoes, serrano peppers, and garlic roasting on a skillet.

    • Place the tomatoes, onion, garlic, and serranos on a skillet.
    • Make sure everything is blackened before removing.

    Pro Tip:

    Start by roasting the tomatoes first. They take the longest. After a few minutes, add the serranos. Add the onion and garlic last since they roast quickly.

    Roasting garlic on the skillet with the skin on makes it easier to peel later on.

    Roasting in the Oven:

    • Add the tomatoes, onion, garlic, and serranos on a sheet pan. Drizzle with oil and coat well.
    • Place under the broiler for 7 minutes, turn and continue roasting for an additional 5 minutes.

    The roasted ingredients needed to make salsa chile piquin on a wooden table.

    • Dice the onion.
    • Chop the serranos in half.
    • Peel the tomatoes.

    Let the ingredients cool slightly before dicing, chopping, and peeling.

    Set everything aside until ready to use.

    How to Adjust the Heat

    There are two ways to bring the heat down: (1) Omit the serranos. (2) Add more tomatoes.

    Dried chile piquin grinding in a molcajete.

    • In a molcajete, add the dried chile piquin.
    • Grind until almost a powder.

    If you don’t have a molcajete (or a Mexican mortar and pestle), you can very well use a blender.

    It’s important to grind up the dried chile as best as you can, or you will have chunks of it in the salsa.

    More Molcajete Recipes

    Tomato Molcajete Salsa
    Molcajete Salsa Verde
    How to Season a Molcajete

    A collage showing how to grind the ingredients in a Mexican mortar and pestle.

    • Once the chile piquin is finely ground, grind up the roasted garlic.
    • Add the serrano, and grind up the pepper with the piquin and garlic.
    • Next, slowly add the tomatoes one by one.

    If you add the tomatoes in too quickly, they will squirt.

    Slowly add the tomatoes individually and push down with the pestle. Once the pestle has gone down completely, then start mashing up.

    A collage showing how to add roasted onion, cilantro, and salt to the salsa in a molcajete.

    • Add the roasted onion, salt, and cilantro.
    • Mix with a spoon carefully scraping the bottoms and sides of the molcajete.

    Some ingredients will stay on the sides or the bottom. Make sure to scrape everything and mix well.

    It’s inevitable. All molcajete salsas are chunky. Only the ones made in a blender are smooth.

    How Long Does It Last?

    In the fridge, Salsa Chile Piquin will last up to 7 days. In the freezer, place it in an airtight plastic bag and it can last up to 6 months.

    Salsa Chile Piquin in a molcajete surrounded by tortilla chips and green cilantro.

    What to Eat With It?

    Carnitas
    Beef Barbacoa
    Huevos con Jamon
    Cochinita Pibil
    Vegetable Tamales

    This tasty and spicy Chile Piquin Salsa is perfect for any and all your favorite Mexican recipes. Take one bite, and you’ll LOVE the spice.

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!
    Hand holding a chip with salsa chile piquin over a molcajete.

    Chile Piquin Salsa

    Chile Piquin Salsa is a spicy food lover’s dream. Super flavorful and loaded with heat. Grab the chips! It makes a delicious appetizer or topping for tacos.
    5 from 9 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 1 cups
    Calories: 164kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 tbsp chile piquin
    • 2 tomatoes
    • 2 garlic cloves
    • 1/4 onion
    • 2 serrano peppers
    • 1/2 bunch cilantro finely diced
    • 2 tbsp water

    Instructions

    • Wash the tomatoes.
    • Make a criss cut cross on the bottom of the tomatoes.
    • Place on a hot skillet to roast.
    • After 5 minutes, turn to roast the other side.
    • Add the serrano peppers.
    • Roast for another 2 minutes.
    • Turn the peppers and the tomatoes to char all the sides.
    • Add the onion and garlic to the skillet.
    • Roast everything for an additional 2 minutes.
    • Remove the garlic and onions from the skillet.
    • Using a knife remove the skin from the garlic clove and set aside.
    • Remove the serranos and the tomatoes from the skillet.
    • Let cool slightly.
    • Remove the skin from the tomatoes.
    • Cut off the stems from the serranos and cut in half.
    • Dice the onion.
    • In a molcajete, add the dried chile piquin.
    • Grind until almost a powder.
    • Add the roasted garlic.
    • Grind until smooth.
    • Add the serrano peppers.
    • Grind until the peppers have been broken down.
    • Slowly add one tomato at a time. Pressing down gently so as not to squirt.
    • Mash it up.
    • Repeat with the second tomato.
    • Mash it up as well.
    • Add the roasted onion, salt, and cilantro.
    • Stir to combine.
    • Taste for salt and serve!

    Notes

    PRO TIP:
    Start by roasting the tomatoes first. They take the longest. After a few minutes, add the serranos. Add the onion and garlic last since they only need a minute or two to roast.
    Roasting garlic on the skillet with the skin on makes it easier to peel later on.
    ROASTING IN THE OVEN: Add the tomatoes, onion, garlic, and serranos on a sheet pan. Drizzle with oil and coat well. Place under the broiler for 7 minutes, turn and continue roasting for an additional 5 minutes.

    Nutrition

    Calories: 164kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 1213mg | Fiber: 12g | Sugar: 20g | Vitamin A: 10063IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Appetizers

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Aditi Bahl

      July 8, 2020 at 2:55 am

      Evening cravings or weekend get togethers, a dip with chips goes without saying. Thsi salsa recipe looks so perfect for the occassion and easy to follow. Thanks for sharing.

      Reply
      • Maggie U

        July 8, 2020 at 2:40 pm

        Glad you liked it, it’s really good. Hope you try it!

        Reply
    2. Jacqueline Debono

      July 10, 2020 at 2:02 am

      5 stars
      I love spicy salsa so this is really up my street! I’m not sure I can find chile piquin here in Italy! I’d have to use Italian peperoncino but I think it would still be great!

      Reply
      • Maggie U

        July 12, 2020 at 11:33 am

        Let me know how it tuned out!

        Reply
    3. Eva

      July 10, 2020 at 3:08 am

      5 stars
      This salsa has a beautiful look, I could have the last image of all the chunky bits as my phone screen and love it every time I see it. Alas, I can only appreciate the looks of it as I know I wouldn’t stand a chance with its heat. Still, I would love to make it for my friends who have a tougher palate than mine, because it’s really really really beautiful!

      Reply
      • Maggie U

        July 12, 2020 at 11:32 am

        Hope you try this recipe and also give it a try to taste it!

        Reply
    4. Sylia

      July 11, 2020 at 11:50 am

      5 stars
      Nothing like an authentic Mexican salsa. Extra hot, the way we like it! Thank you for sharing!

      Reply
      • Maggie U

        July 12, 2020 at 11:28 am

        Right? Hope you try it!

        Reply
    5. Jenny Graves

      July 11, 2020 at 2:16 pm

      This salsa looks wonderful! We love spicy salsa, my husband puts it on everything. I have never tried chile piquin or serano peppers and I am intrigued. Will definitely be making your salsa! Thank you for sharing it!

      Reply
      • Maggie U

        July 12, 2020 at 11:26 am

        I think you and your husband will love it. Hope you try it!

        Reply
    6. Lori | The Kitchen Whisperer

      July 11, 2020 at 7:04 pm

      5 stars
      Oh now this is a salsa I can definitely sink my chips into! I LOVE heat and the fact that you roasted the tomatoes are killer! Definitely can’t wait to try this!

      Reply
      • Maggie U

        July 12, 2020 at 11:25 am

        Roasted tomatoes make all the difference. Hope you try this recipe!

        Reply
    7. Paula Montenegro

      July 12, 2020 at 4:16 am

      5 stars
      I had heard of this salsa but didn’t know it was a type of chile! Thanks for sharing this post, very helpful and I can’t wait to try this.

      Reply
      • Maggie U

        July 12, 2020 at 11:24 am

        It’s really delicious. Hope you try it!

        Reply
    8. Loreto and Nicoletta Nardelli

      July 12, 2020 at 9:15 pm

      5 stars
      This salsa looks spicy and oh so flavorful! I didn’t know chile pequin, thanks for this! Bring on the tortilla chips!

      Reply
      • Maggie U

        July 15, 2020 at 4:16 pm

        It is flavorful! Hope you try it

        Reply
    9. Cory Varga

      July 13, 2020 at 1:29 am

      My mouth is watering right now. I love the look of this recipe. I can’t wait to make it tonight!

      Reply
      • Maggie U

        July 15, 2020 at 4:15 pm

        It’s so yummy. Hope you tried it!

        Reply

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