This Chiltepín Lime Salsa gives you that fresh homemade salsa taste without all the work. Everything goes into the blender and you’ve got a rustic, tangy salsa with real heat behind it. Five minutes start to finish, and most of that is just gathering everything up.
Chiltepíns are tiny, wild little peppers but they carry some big heat. Blended with tomato sauce, garlic, and a good squeeze of lime, that heat gets rounded out into something bright and balanced instead of just spicy for the sake of it. Don’t skip the rest: give it 10–15 minutes before you dig in so the heat from the tepíns and the lime have a chance to settle.
What you’ll need
You’re not really making Chiltepin lime salsa without Chiltepins.
A blender is what makes this recipe quick and easy.
What to Serve Chiltepín Lime Salsa with
Chiltepín Lime Salsa
Ingredients
- 8 oz can tomato sauce (or swap in 1 fresh fire-roasted tomato if you want to go the more traditional route)
- 8 oz water
- 10 chile tepíns
- 1 clove garlic
- ½ teaspoon salt
- 1 teaspoon chopped oregano
- ¼ teaspoon ground cumin optional
- Juice of 1 lime
Instructions
Everything into the blender
- Add the tomato sauce, water, chile tepíns, garlic, salt, oregano, cumin, and lime juice to your blender.
Blend
- Give it just a few short pulses until everything's combined but still has a little texture to it.
Taste and make it yours
- Want it milder? Pull back on the tepíns.
Rest
- Let it sit for 10-15 minutes to settle and allow the flavors to meld before enjoying
Notes
Yield: about 2 cups (480 ml) of salsa.
