Tepin Salsa

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1/3 c Vegetable oil
4 Cloves garlic; or
1 c Water; boiling
1 oz Chili Tepins
1 8 oz. can tomato sauce
2 1/2 tb Flour
1 ts Oregano
1 ts Garlic powder

Original recipe makes 1 servings



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" on Sep 15, 1999,

Calories Per Serving: 520 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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hi! my neighbors gave me a very similar recipe ... (sans the flour and oil )and using garlic salt instead.. esta es muy delicioso y mucho calor!!!! i live in az and this is my new absolute favorite go-to sauce.. definitely not for the faint of heat!
5 years ago

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