2 tablespoons crushed Chile Pequin, including seeds
6 tomatoes chopped or substitute 2 cups canned tomatoes
1 8-ounce can tomato sauce
1 small onion, chopped
1 tablespoon red wine vinegar
1 teaspoon garlic powder
2 teaspoons sugar
Pinch ground cumin
Pinch oregano
Salt to taste
In a mixing bowl, cover the Pequin Chiles with 1 cup of very hot water and let steep for a couple of minutes.
In a saucepan over medium heat, combine the remaining ingredients with the Pequin Peppers, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste.
Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid if needed. Enjoy your tasty Chile Pequin Salsa.
Wild Peppers from one of my Pepper Plants.
