Salsa de Chile Pequin – Boiled vs Broiled Experiment

I made two identical batches of salsa de chile pequin but used two different cooking methods, boiled vs broiled.

Recipe:

5 Roma tomatoes

40 Chile pequin peppers

1/2 habanero

1 garlic clover

1/4 White onion (uncooked)

Pinch of salt

1/2 oz Lime juice

Batch 1: Everything boiled 8–10 minutes, then blended.

Batch 2: Everything broiled until blistered and lightly charred, then blended.

Result

Broiled version:

Sweeter, hotter, and deeper. The charred habanero really amped up the heat, and the caramelized tomatoes gave it a more sweeter well round flavor.

Boiled** **version:

Brighter and more pepper-forward. The unique flavor of chile pequin stood out more clearly, as wells as the tropical top notes from the habanero. Overall, less sweet, less aggressive heat, more clean pepper flavor.

Both were really fantastic but I preferred the boiled version because I was able to taste the peppers more distinctly.