Salsa Güerito y Coco has a bit of everything. A creamy texture, a fierce heat, and a hint of coconut makes this a unique salsa for your taste buds.
This salsa took time to develop, as my earliest versions did not meet my satisfaction. I had been wanting to incorporate coconuts and güeritos into a salsa together for a long time, but it wasn’t until I added other types of peppers as well as Mexican Crema that it finally tasted perfect.
If you are not familiar with Mexican Crema, it’s a type of sour cream that has a bit of a tangy flavor to it. The crema helped even out the consistency of Salsa Güerito y Coco with the coconut milk.
Güerito Peppers can have a bit of a kick, but for this salsa it needed that extra heat so I included eight serrano peppers from my garden. Feel free to use less serranos if you are looking for a milder taste. I was very excited to use güerito peppers in a salsa, as this is the first year I have grown them in my garden. I’m very happy with the amount that have sprouted.
Salsa Güerito y Coco is best used on fish or chicken, but can also be a tasty appetizer before your main dish. I used the salsa on top of my grilled shrimp, which was a match made in heaven!
INGREDIENTS
8 guerito peppers, stemmed and roasted
7 serrano peppers, stemmed and roasted
1 cup Mexican Crema
½ cup unsweetened coconut milk
1 yellow bell pepper, stemmed
1 green bell pepper, stemmed
1 lime, juiced
¼ tsp salt
¼ tsp pepper
DIRECTIONS
Remove the stems of the güeritos and serranos before roasting the peppers for 5 minutes over the stove on a comal (or until lightly charred on each side). Place the peppers into a blender after they have roasted.
Next, cut off the stems of the bell peppers and dice into small pieces before transferring to the blender. Add the Mexican Crema, coconut milk, and lime juice into the blender and purée for one minute. Finally, add the salt and pepper before blending for 30 more seconds. Pour the salsa into a bowl and let chill for 20 minutes before serving.
Sunday Salsa 