Gustavo Romero's Salsa de Chiltepín

The chiltepín pepper may be tiny, but it packs a serious punch. This fiery little chile grows wild in the Southwest and in northern Mexico, where it's traditionally foraged, dried, and ground into bold, spicy salsas like this one. Don't be fooled by the short ingredient list. Sautéed tomato, garlic, and onion, a splash of vinegar, and a spoonful of freshly ground chiltepín come together in a salsa that's bright, intense, and full of character. This is chef Gustavo Romero of Oro by Nixta's go-to salsa for carne asada tacos ... or to cure a hangover (or both). Either way, it delivers heat with flavor.

Molcajete

Shop Now