Try this Tepin Salsa recipe, or contribute your own.
When I was younger and living in Tucson, Ariz my mother, being the maternal Chile Head that she was, made hot sauce using chile Tepins that were native to the area. The heat level of the Tepins was intense. Of course my mother, as I do at my house today, would make several batches of salsa with varying heat levels to accommodate the different palates of those in the family. What stands out about the sauce was the distinctive flavor the Tepins gave the sauce. I can describe it only as robust and addictive. Heres as close as I can get to that recipe: Brown flour in oil. Set aside. Heat in a dry pan the chili tepins before putting them into the blender. In a blender, blend to pulverize chili tepin with water. If cloves of garlic are used ( which I recommend) add garlic and oregano to blender. Add all ingredients to browned flour and stir while bringing to boil. Keeps a long time. Posted to CHILE-HEADS DIGEST by "McWilliams, Dan"
kevinanddebbiekirkpatrickn3a7 12m agoI had to add 1/2 tbs more of the flour for the rue so the oil wouldn't make it runny. Other than that, I followed the recipe verbatim. Very good flavor, with a healthy dose of spicy heat. We used our own home grown tepins and dry roasting them in the skillet created that chili aroma that is so prevalent in August when all of New Mexico is roasting hatch chilis. My wife and I are brainstorming different New Mexican dishes to use this sauce. We can't wait to try it on a main course.