Chili Piquin Hot Sauce

In Oaxaca, this sauce is usually served on top of cut fruits and vegetables. You might use it as a dip.

3 chilies piquin
1 mango, peeled and sliced
1/2 jicama tuber, peeled and cubed
1 orange, peeled and segmented, white skin and seeds removed
1/3 cucumber, peeled and cubed
1/4 tsp (1 mL) sea salt

Preheat oven to 350°F (180°C) and roast chilies for 5 to 10 minutes. Allow them cool then grind into a powder.

Combine fruit and vegetables with salt and blend to a smooth consistency. Add a pinch or more of piquin powder, to taste.

Source: alive #263, September 2004