The combination of apple cider vinegar and a hint of ground cloves puts you in a perfect autumn mood, but there’s no need to worry about a fall chill with the presence of Chiltepin Pima Bajo in Salsa Otoño.
More than likely you’re probably wondering, what is a Chiltepin Pima Bajo? Well, they are a very unique pepper for this very unique salsa.
Most chiltepins have a bright red color, but this version has a black exterior that is as dark as a Halloween night. Pima Bajo is also incredibly spicy. In my opinion they are even hotter than the red chiltepins. The Pima Bajo originated along the Yaqui River in northwestern Mexico.
I came across the Pima Bajo earlier this summer while I was looking for a new chiltepin plant for my garden. I found it at the Rillito Farmers Market being sold by Sleeping Frog Farms out of Cascabel, Arizona. The plant grew very quickly with numerous purple flowers sprouting.
Unless you have a Chiltepin Pima Bajo plant growing at your home, it will be nearly impossible to find them at a store. There is no need to fret though, as you can still make a great version of Salsa Otoño using either red chiltepins or árbols. Both of these peppers will provide the necessary heat to balance out the apple cider and ground clove flavors .
Salsa Otoño goes great with an autumn cookout, as you grill chicken or carne asada before watching an MLB postseason or football game on a Sunday evening.
8-10 Black Chiltepins (can also use regular Chiltepins or Árbols)
¼ cup Apple Cider Vinegar
1 Large Tomato, roasted
2 tsp cup Cilantro
¼ cup White Onion, chopped & roasted
3 Garlic Cloves, roasted
1 tsp salt
¼ tsp pepper
1/8 tsp Ground Cloves
2 tsp Mexican Oregano
2/3 cup water
Roast the garlic until lightly charred and then place in a blender along with the water. Purée for one minute. Roast the tomatoes and onion until lightly charred on all sides. Transfer the roasted tomatoes and onions to the blender as well as the remainder of the ingredients. Purée for one minute. Pour the salsa into a bowl and let sit in the refrigerator for 20 minutes before serving.