ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salsa Chilpequín

Yield Makes about 1/2 cup
Notes: If making up to 3 days ahead, cover and chill. If the tiny fiery chilpequín and chiltepín are unavaliable, use 1/2 cup of another dried hot chili such as chiles de árbol; discard stems and seed before toasting.


  • 1/2 cup (about 1 oz.) dried chilpequín or dried chiltepín
  • 2 teaspoons salad oil
  • 2 cloves garlic, peeled, pressed or minced
  • Salt

Nutrition Information

  • calories 22
  • caloriesfromfat 68 %
  • protein 0.5 g
  • fat 1.7 g
  • satfat 0.3 g
  • carbohydrate 2.2 g
  • fiber 1 g
  • sodium 1.2 mg
  • cholesterol 0.0 mg

How to Make It

  1. In an 8- to 10-inch frying pan over medium heat, stir chilies in oil until chilies smell toasted, about 3 minutes; take care not to scorch. Pour from pan into a blender.

  2. Add garlic and 1/2 cup water. Whirl until a smooth purée. If desired, thin with 1 or more tablespoons water. Add salt to taste.

  3. Nutritional analysis per tablespoon.