Green Piquin Chile and Oregano Salsa

limesalsapiquin

Green Piquin Chile and Oregano Salsa

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

3.67 from 3 votes

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.

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Comments

6comments inGreen Piquin Chile and Oregano Salsa

  1. 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!

    1. Pati Jinich

      Oct 26

      If I have Mexican oregano at hand I will use it of course!

  2. 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.

    1. Pati Jinich

      Oct 18

      Wow, your own piquin!!! Bravo.

  3. Alana M.

    Sep 25

    Love this recipe and all your shows❤️

    1. Pati Jinich

      Oct 11

      Gracias!

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