Green Piquin Chile and Oregano Salsa
Salsa Cruda de Chile Piquín Verde con Orégano
Recipe Yield
1 1/2 cups approximately
Cooking time
Rate this recipe
Ingredients
- 1 cup fresh squeezed lime juice
- ½ cup olive oil
- 2 garlic cloves peeled and minced or pressed
- 1/3 cup fresh oregano leaves finely chopped
- ¼ cup fresh green piquín chiles stemmed and finely chopped (may be substituted for fresh serrano or jalapeño chiles)
- 1 tablespoon kosher or coarse sea salt or more to taste
- ½ teaspoon freshly ground black pepper
To Prepare
- In a small bowl, combine all ingredients and whisk until well emulsified. You may keep this in a closed glass jar or container with a lid in the refrigerator for up to a week.
Comments
12comments inGreen Piquin Chile and Oregano Salsa
Otto Garcia
Mar 22
That piquín /orégano salsa is a different twist, I will give it a try.
Pati Jinich
Mar 31
I hope you like it Otto!
Patricia
Feb 15
I love all of the various salsa recipes you share, Patti! Online and in your most recent cookbook (which I own!)
Pati Jinich
Feb 21
Yay, happy you like them!
Jessica
Jul 09
Did you leave out the cumin seeds in this or am I at the wrong recipe?
Pati Jinich
Nov 05
You may have the wrong recipe Jessica, this salsa does not take any cumin seeds 😉
JL
Oct 14
Hi Pati! Are you using Mexican oregano or regular oregano for this recipe and the baby back ribs? So excited to try both!
Pati Jinich
Oct 26
If I have Mexican oregano at hand I will use it of course!
Michael Currie
Sep 30
Truly excellent recipe. I substituted dried Mexican oregano and used my own organically grown piquin. The combination of the flavor of the chiles, the oregano, and lime juice is magic. Thanks, Pati!
By the way, I used some leftover salsa on carrots, onions, and cauliflower prior to roasting. Really gave the veggies a wonderful kick.
Pati Jinich
Oct 18
Wow, your own piquin!!! Bravo.
Alana M.
Sep 25
Love this recipe and all your shows❤️
Pati Jinich
Oct 11
Gracias!