Years back I had a guy at work who thought he was entitled to whatever I brought for lunch. I bought a can of Spanish peanuts and a bag of dried chili piquin, made a mix with a handful of chilies and took it to work, Lit the guy up like a torch. No more problems for a long time, Habanero slices on a sandwich has the same effect, almost got in trouble for that one.

At 55 I never knew there was a chili piquin. After this video I found a Mexican market and decided to check it out. I am now a regular at the market and am addicted to Chili Piquin and lots of others. This is my favorite KZfaq cooking channel.

Adding knorr de pollo is the cherry on top of every single salsa. It just adds to the saltiness and a little punch of umami. It’s a must try

Just made a salsa after watching this video. Used the piquin recipe but only 10 piquin and 4 seeded de arbol. A pinch of knorr and a tiny pinch of Mexican oregano. I gotta say. I think it's one of the best salsas I've ever had outside of a Mexican restaurant! Thanks for the inspiration Arnie.

My dad used to make an uncooked picante sauce that he called Burnah U Buttoff... He made it 2 gallons at a time, once or twice a month. We lived next door to a VFW Hall. They had chile piquine pepper bushes (chilitepins?) growing along the fence line for about 25 or 30 feet. (bird planted...) My dad's picante sauce recipe was very simple. About half and half peppers & tomatoes. The tomatoes were usually the Porter tomatoes that he grew in his garden, but if needed, he substituted Rotel canned tomatoes. (Porter tomatoes are very similar to Roma tomatoes) Then he added fresh garlic, fresh onion, salt & pepper. That's it. He ran it through the blender until it was smooth & bottled it in 1 gallon apple juice jugs. One jug went with me to work one weekend a month, the other jug went into our fridge. The jug I took to work was for a 22 man shop & was gone in a day, maybe 2 at most. The guys LOVED my dad's picante sauce! You're right about chile piquine peppers being sneaky because the burn doesn't hit you at first, it just builds up to a crescendo, then finally settles down. The sweating? That's called gustatory sweating. It's common among people who enjoy eating chile peppers. Porter tomatoes were bred & developed especially for South Texas by Porter & Son, Seedsmen in Stevensville, Texas. They bred several varieties but the best one was simply called Porter tomato. It is as small as a Roma tomato, with solid flesh & few seeds. It's described as the size & shape of a pullet egg. (about Roma tomato size)

Man Arnie, you’re seriously so good at teaching / presenting! Def got a way with words my dude

I definitely upped my salsa game when I started adding the chicken bouillon powder. Now I never make salsa without it. Can't wait to try your piquin salsa. I will eat some in honor of my dad, who was never without a chile piquin bush.

Yeah this recipe is LEGIT!! Just tried this out with fresh romas from my garden. SOOO GOOD!

Hey i really appreciate how straight forward and well explained your recipes are. Thank you

One of the things I love about your videos is the honest reaction. Seeing your ingredients, it becomes so easy to scale recipes for more or less quantity or heat. Helps me a ton, having little experience with the verities of peppers and how to use them.

I found this channel a while ago and remembered it when I was super tired of jar salsa. Made a basic salsa in a blender AND my man you’re doing god’s work. Deff giving this a try too. Please keep up the great work

Absolutely love these videos! The food always looks so good, thank you for posting these!

Arnie, I just made my first salsa after this video. Great video and I can't believe how easy and amazing homemade salsa is. Can't wait to play around with different recipes. Thanks for putting all the hard work into these videos.

Adding a little bit of hatch red Chile powder is a game changer. I made one of your recipes but added the red Chile. Definitely worth a try

Both of them look amazing!

Going to have to try it

Had to comment on this one! Great video, watched it while on 12hr. Shift work! My wife bless her heart loves a good spicy salsa as do I but she always felt that her sister's salsa was 'just better' "somehow"...finally after a night of Carne Asada! with a few drinks!! Her sister told her, she makes her salsa with Chicken Bouillon!🎉 WoW!! that changed the salsa game for us!! As they say "the truth comes out with a few beers"🍻 Orale Arnie👊 Much love fr: The 214 'Big D' See you on the next 1

This looks delicious! I am so making salsa today, thanks for the inspiration 🙌🏼

Dude. I love your videos! You are my go to on all salsa! Merry Christmas

Love your salsa recipes and look forward to finding some pequins to try that one.

Shout out from Kerrville Texas!! We made 3 Salsas from your videos today! They are an absolute HIT in the House!!! We love your videos!! Keep doing what you do, God Bless you and your Family. Merry Christmas and Happy New Year 🎄🎉

I love the first salsa. Followed the recipe and it is delicious wow. Thank you 😊

Thanks for sharing

Thank you, looks delicious!

To make a family friendly (mild) version of the de Arbol salsa, I added 5 chilis and it came out just right. For my personal salsa 15 was perfect for my taste.

You're my dawg, I like watching your videos just because it's you bro lol and I love salsa.

Great recipes, once again. Thanks. I I used some of the chili piquin salsa to make chicken wings. I just mixed the salsa, instead of Franks red hot sauce, with butter and coated my crispy air fryer wings with the mixture. I'm totally a fan of this tiny chile that I was entirely unaware of before your video. I'm going to try canning the salsa in appropriate quantities for a bach of chicken wings.

Spot on. Salsa is a favorite

my mouth is watering just looking at these salsas

Look good, thanks 👍

I won’t make salsa without chicken or tomato bullion. Love the way it comes out. When I saw you put all those piquins I knew it was going to be hot lol.

Absolutely love watching you make stuff. I will definitely make these recipies and keep doing great videos sir you got a new fan.

Thank you!

Awesome brother looks great

Awesome video man! Gotta try to make that

These look amazing

I wil try the knorr next salsa I make. Sounds like a good idea

Just made some right now my brutha!!! Had to take a time out from cooking just to let you know! Thanks! Love the way you always include your family by always saying "WE".. Salute 🫡 for that! It tells me what kind of man you are.

Gracias! Muey amor!!!!

Thank you bud

Thank you so much!!!! I’m making this now!!

This is my favorite cooking channel on youtube. I need to make those recipes.

Love your salsa recipes 😋 🎉

Subscribed! You are the boss! I'll make this next time!!

Love it man. My wife is hooked. So much better than anything in a store. Thanks so much for all the recipes. It's been a wonderful change for us cooking at home and you've really inspired us. Thanks bro.

I made your restuarant style red salsa and really like the results. I am going to try these, nut I will go light on the chiles! I like heat but not too hot! Thanks for the great content.

Definitely Mr Arnie!!!!knorr is that secret ingredient in most recipes. When you eat something and just say " wow what's that taste "!!! I use it on mt green salsas I make a diffrent variety. My red haven't tried it yet. I use allot of fresh garlic in the red and a little bit oregano. It's fun to play around with the recipes!! You'll surprise yourself!!!! Keep it comin buddy!! Many blessings from Texas 💗

Looks awesome Thanks for sharing your video with us God bless from west Texas

You have a great personality my friend. Love the videos, thanks for sharing

The Arbol recipe is nearly my go to recipe. I grew up using Japones vs Arbol, both are good. I also add about 10 stems of cilantro. I’m going to add guajillo’s to my next batch. Thank you for the videos; always enjoy them.

Oh man, I love salsas with piquin chiles! My standard salsa is very similar to yours, with added oregano and cilantro. I make my own spice blend with ground piquin chiles, chile de arbol, oregano, garlic powder, onion powder, black pepper, and chef merido steak seasoning. So good! Thanks for sharing your salsas!

Love the show btw

Dry Chili piquin i like to grind it with a Molcajete then I’ll add a can of tomato sauce or crush tomato little bit of garlic powder, onion powder, and salt. Quick way to make a salsa.

Thank you Ernie. My mother made this, but without heating. Your little doggy is okm he's so cute Buddy

Salsa de Arbol is my favorite😊😊😊

Second time making this one today. One of my new favorites. The first day it's just almost too hot to eat but I still power through it for the flavor. By the third day it's so easy to smash.

I’m glad I saw that you don’t need to toast the chiles de arbol cause I’ve never gotten it right. I will try your recipe but I will add Knorr cause it does add fabulous flavor. Great vide!

Your the best!!

Another great video!

I only like it if it makes my head sweat! Wonderful!

If you can't stomach caldo de pollo in your salsa just put some straight MSG in there. You can get it at the store under the brand "Accent Flavor Enhancer". It will do the same thing, and it's just "magic salt"

the best salsa is the after math of simmering porkchops in salsa it gets that porky meaty flavor sooo good

You inspired me to make my own salsa, so I got the ingredients for both of these recipes and started with the Salsa Roja Piquin first as I have never had that pepper before. The lady at the little store I got the stuff from (Ironic, it just opened a few days ago and the only one in my town) warned me how hot they are. I only was able to get ¼ cups worth so went with that. I absolutely LOVE the flavor of this salsa. Those Piquin peppers have such a great smoky type of flavor. It had a little heat, but not overwhelming. It is addictive and I am having to exercise some discipline to not eat all of it before it even cools off..lol. Can't wait to make the Salsa Roja Chile de Arbol next. Thanks for the inspiration and presenting these recipes in such a fun, entertaining and informative way.

I used the Knolls chicken in EVERY salsa I make! Even to the recipes I get from you!!!

Add the Caldo. Es muy bien!!

I've been using a chicken bouillon powder from the Korean market that really kicks up the flavor of my salsas.

So that is what I can do with all those chili piquins that I have been harvesting!!!! Thanks!

I just ordered some OG, you got me Arnie.

I love salsa on my salads and a little dressing.

Thanks Arnie, I just made some w/ a Serrano, quepin, tomato and garlic.

Thanks for sharing..

Here is the update. Easily one of the best salsas from my kitchen Half onion About 20 arboles 1 dried chiptole 3 ajos Cook as they said. Add about 1/4 cup tepins towards end. Make as directed. Here is my variance. After the first puree. Add about 1/4 raw onion Add about 1 to 2 tbl white vinegar. I'm not kidding. This helped a hangover. The fresh stinging taste of onion helps the chile. The vinegar brings out all the flavors This salsa I made with arti help is in my rotation por vida. Pinche delicious jefe

I live in South Texas Arnie so I know chile piquin peppers intimately lol. I make a salsa similar to yours but have always done it in a hurry and just used tomato sauce. I'm going to take a bag of the chile piquin peppers out of the freezer and make your recipe. Thanks

I stray away from piquin lol. I was at a buddies house bbqing and having a few and he said he had a plant. So I pulled off a few and just ate them along with the tacos... 15 min later my face started to swell up.. So I hauled it to CVS for some Benadryl lol. Like that movie Hitch.. My guess is there was a spider or something in that chile that I ingested and had a reaction lol

Amigo...you sure make this salsa look so good and easy! Many Thanks!

Your vids are awesome

Thank you love the chile pequin recipe saludos de Bigspring

Chili guajillo has a ton of flavor

Knorr is the best. I use it in all my salsas

The first salsa had become a staple at my home. wife and kids always asking is there anymore salsa? I have to make a batch at least once a week. Thanks Arnie ❤

Delicious! 😋🙋🏻‍♀️🌻🌻🌻

Bro your recipes are so spot on! I’m in Lubbock so I’m familiar! You’re doin it right!

As a good mexican i really love salsa roja...thanks for your recipes 🌶️🌶️🌶️😊👍🏻

That D’arbol 🥵🥵🥵🥵 Dude I can add 1, that’s it😂😂😂 I started adding a guajillo to my recipe and it added a richness that I have been looking For, Thank you!!!

Awesome! I just got a bag of Arbol chiles. This will be my next salsa. How about a recipe that uses Cascabel chiles? Never used them before, but they look interesting. Maybe a traditional Mexican Chile Colorado?

I’ve been making salsa Roja and salsa verde as a hobby the last couple weeks and because I can’t find good salsa in the stores. I only add the chicken base to salsa verde . It works I too cannot add it to reds though . I’ve done Gaujillo , Chili California , chili Japones chili New Mexico . In my opinion the flavor of the Guajillo is the best .

Hello Aniw. Thanks for a genuine salas esp, salsa Roja . Will let you know how I made out. thka

Salsa de árbol is my favorite. Chile de árbol has a particular flavor, but its heat has to be tempered. So much better than habañero.

can you make a video on a tasty mild salsa for those of us with tummy problems- love your videos!

Made the chile piquin one came out so good

very good instructions. it took approximately 5 beers to complete. i probably could have done it with 3, but previous owner loved silicone sealant, and covered the damn thing with it.

Try roasting the Chile Pequín. I love these chilies 🌶️

Best salsas in my opinion

Going to make the piquin for Christmas eve

Hello from Cali… subscribed! 👋🏼

Love seeing the authentic Mexican cuisine can’t wait to see more

Those Chile piquin pack a punch! They grew wild on my dad's rancho...😋

These salsa's look amazing & I'm definitely going to try them if I can find the pequin pods in Western Nebraska or Southern Colorado. I made a great Salsa Verde with tomatillos, jalapeño, serrano & onion all roasted on my comal & then spiced up in the blender!

New sub! Thank you 😊 👍

I use chicken bullion in my salsas. It’s Mexican umami. Delicious!!