Linda here on this hot, humid day, wondering how on earth we arrived at September.
This Salsa is Super Simple. And Powerful. Not only in the way it explodes onto your tongue, but also in how easy it is to digest. I find the two ingredient version of this easy on my stomach and not as “pesado” (heavy) as the salsa with more ingredients.
I’ll admit that, in the beginning of my affair with chiltepin, my bias was to add more flavor to this salsa. So I added oregano and garlic and tomatoes and some salt.(see last photo)
But, having dabbled and experimented, I have returned to the very, stripped down, basic recipe. I adore it. Sometimes people add a bit of salt too – which up’s the ingredient count up to a staggering 3.
This recipe was taught to me my a dear friend from Sonora, Mexico. It is the basic chiltepin salsa that you will find in nearly every household there.
Note: Make sure to use a lid while you blend. And when you remove the lid, take care! I almost had my socks blown off me. Like a true explosion, the aroma alone can force you backward, away from the blender/food processor to catch your breath. I was warned about this, but didn’t take it seriously, because I am an arrogant chile eater with an over confident sense of my tolerance for this chiles’ “heat” and didn’t think that the oils in the chiles that wafted out of the blender would actually affect me.
I mention this to you in case you too might need reminding to keep your senses about you as you wade into the world of this 9000 year old chile. And chiltepins “heat” works differently than domesticated chiles. The heat FLARES quickly on the tongue and inside of your cheeks, and then subsides. Most domesticated chiles’ heat seem to “work” in reverse.