In Oaxaca, this sauce is usually served on top of cut fruits and vegetables
In Oaxaca, this sauce is usually served on top of cut fruits and vegetables. You might use it as a dip.
3 chilies piquin
1 mango, peeled and sliced
1/2 jicama tuber, peeled and cubed
1 orange, peeled and segmented, white skin and seeds removed
1/3 cucumber, peeled and cubed
1/4 tsp (1 mL) sea salt
Preheat oven to 350°F (180°C) and roast chilies for 5 to 10 minutes. Allow them cool then grind into a powder.
Combine fruit and vegetables with salt and blend to a smooth consistency. Add a pinch or more of piquin powder, to taste.
Source: alive #263, September 2004