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  • Writer's pictureTim

Salsa Calabazoreados

Se nos ocurrieron muchas recetas nuevas durante nuestra exploración de especias de calabaza, algunas eran geniales y otras eran Pinchido.


Tiny mythical Mexican creatures perched atop a pumpkin and molcajete, roasting the peppers for the salsa with their fire breath.
Descargo de responsabilidad: nuestros ingredientes en realidad no son tostados por pequeños alebrijes///Disclaimer: Our ingredients are not actually roasted by tiny alebrijes.

Esta salsa picante en particular se inspiró en un viaje a la Merced para hacer las compras para una clase de cocina aquí en CDMX, no teniendo más remedio que comprar la cantidad mínima de jalapeños y serranos en la Merced (medio kilo), no podía dejar que se desperdiciaran.


A neat row of charred peppers avoid direct eye contact with the camera and cameraman that they just assaulted during roasting. Tit for tat, I guess.
These innocent looking chillerz stung from nose to lung.
A drawing from the Mendoza Codex of children being punished by being bound and held over a fire burning chili peppers.
That day, I was the child in the Mendoza Codex—punished by chile vapor.

Más tarde esa noche, después de haber terminado una sesión de fotos de una receta de pastel de calabaza que se nos ocurrió, se observó a una mitad de calabaza asada solitaria reflexionando sobre su propósito en la vida. Así que carbonicé los pimientos que me sobraron y los mezclé con la calabaza, crisis existencial y todo.



Charred onions and tomatillos ready to become one with the sauce.
Looks so wrong, but tastes sooooo right.

Pero fue cuando unos amigos se unieron a mí para una cena (a distancia segura) cuando uno de ellos pidió salsa picante y dijo: “No está mal para un gringo. Yo compraría eso," que decidí apretar el gatillo y ponerle precio.



An odd result of a photo of all the ingredients ready to get blended.
I realize it looks more like a lesser-known or privately owned/never shown mid-career James Rosenquist than a blender full of salsa ingredients, but maybe that's why I like it....

El Calabazoreado, la primera de las salsas de temporada mensuales, me hizo arrebatar las últimas calabazas en los mercados de mi vecindario para tener suficiente para ti cuando te das cuenta casi demasiado tarde de que, por supuesto, deberías haberte suscrito cuando escuchaste por primera vez. esta.


ENVIAR un correo electrónico con el asunto "Pinchido Salsas" a hola@pinchido.com para conocer el momento en que nuestras salsas salen a la venta esta semana, sábado 12 de diciembre.


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We came up with a lot of new recipes during our pumpkin spice exploration, some were great and some were Pinchido.


This particular hot sauce was inspired by a trip to la Merced to do the shopping for a cooking class here in CDMX, having no choice but to buy the minimum amount of jalapeños and serranos in la Merced (½ kilo), I couldn’t let them go to waste. Later that night, after having finished a photoshoot of a pumpkin pie recipe we came up with, a lone roasted half of a pumpkin was observed pondering his purpose in life. So I charred my leftover peppers and blended them with the pumpkin—existential crisis and all.


But it was when some friends joined me for a safely-distanced dinner when one of them asked for hot sauce and said, “Not bad for a gringo—I’d buy that,” that I decided to pull the trigger and put a price on it.


The Calabazoreado—the first of the monthly seasonal salsas—had me snatching up the last of the calabazas in my neighborhood markets in order to have enough for you still when you realize almost too late that of course you should have subscribed when you first heard about this.


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