Chile Piquin Salsa Verde

I made an interesting salsa tonight with some piquin chiles that Julian brought back from his family:

1 lb tomatillos
1 small yellow onion
2 small carrots
2 small handfuls of piquin chiles
6 orange habanero chiles
1/2 bunch cilantro
1 clove garlic
Juice of 1/2 lime
1 tsp salt
  1. Remove the tomatillo husks and the dry layers from the onion and garlic, and peel the carrots. Mash the garlic using the flat part of the blade of a large knife and the heel of your hand.
  2. Boil the tomatillos, onion, and carrots until soft, using care not to burst the tomatillos.
  3. While waiting for the above ingredients to boil, food process the chiles, cilantro, and garlic until there are no chile/garlic chunks or whole piquins remaining.
  4. Once boiled ingredients are soft, remove them and let them cool (using ice if you’re in a hurry). Then add them to the food processor, cutting as necessary, and process until no large onion or carrot chunks remain.
  5. Add lime juice and salt, stir, and serve.


  1. It was quite good. It’s not too hot while you’re eating it, but has a moderate, full-mouth burn after you stop. All the ingredients seemed fairly balanced, though I’d say it emphasizes the cilantro over the garlic or salt, giving it a very fresh taste. Depending on your tastes, you may want to compensate for that.

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