Green Piquin Chile and Oregano Salsa
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- 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
- 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.
6comments inGreen Piquin Chile and Oregano Salsa
Hi Pati! Are you using Mexican oregano or regular oregano for this recipe and the baby back ribs? So excited to try both!
If I have Mexican oregano at hand I will use it of course!
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.
Wow, your own piquin!!! Bravo.
Love this recipe and all your shows❤️