Apple Chiltepin Salsita
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- 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
- 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.
12comments inApple Chiltepin Salsita
This is one of my new favorite salsas… So different, SOOOOO GOOD!!!
(BTW, where did you get that Chiltepin grinder you’ve been using lately? I need one)
So happy you like this salsita Jeff! I got my grinder in Mexico but it is easy to find them online 🙂
What pepper would be a good substitute for the chiltepin Chiles? I haven’t seen them available locally. Thank you!
You may try Piquin or just chile powder I guess 🙂
Las concha how to make …
Here is a yummy recipe for you 😉 https://patijinich.com/conchas-2/
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).
You’re on my team Don, a bit spicier is always better, enjoy!
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.
Perfect in a fish taco Jodi! All great ideas, how about to top Molletes (https://patijinich.com/pati_2020/molletes/) instead of pico? Enjoy 😉
Sounds delicious…with what would it be served?
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!