Piquin & Pulque Salsa


  • 9 oz greentomatillo (Milpero), well roasted
  • 1/3 cup white onion, well roasted and chopped
  • 1 clove garlic, roasted in its skin, peeled and finely chopped
  • 1 tsp dried Piquín chile, lightly fried
  • 1 cup pulque


In a molcajete or blender, grind the fried chile with salt until roughly puréed. Add the pulque and mix until perfectly blended. Add salt to taste.

Serve at room temperature in a sauce boat decorated with the piquín chiles.

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