Apple Chiltepin Salsita
Salsita de Manzana con Chiltepín
Recipe Yield
1 1/2 cups approximately
Cooking time
20 minutes
Rate this recipe
Ingredients
- 3/4 pound ripe roma tomatoes
- 3 peeled garlic cloves
- 1 granny smith apple peeled, cored and diced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon or canela
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher or sea salt or to taste
- 1 teaspoon dried chiltepin chiles or to taste
- 1 tablespoon vegetable oil
To Prepare
- Place the whole tomatoes and peeled garlic cloves in a medium saucepan. Cover with water and bring to a rolling boil over high heat. Reduce heat to medium and simmer for 10 minutes, or until the tomatoes are completely cooked and mushy, and their skins are starting to peel off. Transfer to a blender along with the garlic, and 1/2 cup of the cooking liquid. Add the apple, oregano, cinnamon, black pepper, allspice, cider vinegar, salt and chiltepin chiles, and puree until completely smooth.
- Dry the saucepan and set over medium heat. Add the oil and when it is hot and starts to ripple, add the puree. The mixture will jump and splutter initially so use the lid of the saucepan to shield yourself, holding it slightly above the pan. Cook for 3 to 4 minutes, until the sauce has thickened and the flavors have ripened and melded together. Scrape into a bowl and serve, or allow to cool, cover and refrigerate. It will keep in the refrigerator for at least 5 days.
Comments
14comments inApple Chiltepin Salsita
Alia
Jul 26
Have no access to chiltepin. Do not want to order online. Too small amount. Any subs?
Pati Jinich
Sep 20
You can use Piquin chile or red pepper flakes as a last resource 🙂
jeff
Sep 02
This is one of my new favorite salsas… So different, SOOOOO GOOD!!!
Thank You!
(BTW, where did you get that Chiltepin grinder you’ve been using lately? I need one)
Pati Jinich
Sep 05
So happy you like this salsita Jeff! I got my grinder in Mexico but it is easy to find them online 🙂
Julie
Sep 01
What pepper would be a good substitute for the chiltepin Chiles? I haven’t seen them available locally. Thank you!
Pati Jinich
Sep 05
You may try Piquin or just chile powder I guess 🙂
Rrivera
Feb 28
Las concha how to make …
Pati Jinich
Mar 02
Here is a yummy recipe for you 😉 http://patijinich.com/conchas-2/
Don Burnett
Jan 13
Intriguing, unique salsa. All the flavors meld distinctively and beautifully—no one would guess the sweetness comes from apple. I, too, was thinking this would be great in mild fish tacos. Next time I would add a just a bit more of the tepin chile (but only a bit).
Pati Jinich
Feb 04
You’re on my team Don, a bit spicier is always better, enjoy!
Jodi Cloud
Jan 09
Hi Patti,
What else could you do with this salsa? Would it taste good on a fish taco? What about a chicken enchilada? Fried eggs? It sounds so good on its own I want to make it.
Pati Jinich
Jan 17
Perfect in a fish taco Jodi! All great ideas, how about to top Molletes (http://patijinich.com/pati_2020/molletes/) instead of pico? Enjoy 😉
Trent
Nov 20
Sounds delicious…with what would it be served?
Pati Jinich
Nov 22
I served it on top of the Tostada Cachoreada of that same episode Trent, but you can use it on taquitos, sopes, quesadillas, or just to dip chips. Enjoy!