Escamoles Salsa

For a unique spin on a traditional Mexican dish, try this salsa recipe made with escamoles
Escamoles Salsa


They might look like little grains of rice, but these small white ovals are actually ant eggs — or, more accurately, ant larvae. And you don’t need to go very far to get them either (I’m sure you’re very relieved at this fact), as this has been a popular ingredient in Mexican dishes for thousands of years. Also called “insect caviar” or escamol when south of the border, this dish has a slightly nutty and buttery flavor (especially when cooked in butter), and can become crunchy when fried. The escamoles are then eaten by themselves, or added to tacos, omelettes, or salsa (also called "Mexican caviar") like this.

This recipe is courtesy of Mexican Authentic Recipes.


The salsa will only going to last about 2 days in the fridge, so eat up!


  • 2 Cups escamoles
  • 2 Serrano peppers
  • 1/2 Onion
  • 2 Garlic cloves
  • 2 Epazote sprigs
  • 1/2 Stick butter
  • 1/2 Tablespoon Salt


Put in a strainer 2 cups of escamoles, rinse them and remove any rubbish that you find, then reserve. If you are using canned escamoles is not necessary to rinse them.

Put the following on a griddle over medium heat: 2 serrano peppers, 2 garlic cloves. If you want to experience a milder salsa, remove the seeds and the veins of the chilies.

Roast the garlics for approximately 1 minute and the chilies for about 3 minutes, until all their sides are moderately roasted; move them regularly with some tongs.

Transfer from the griddle to a blender (with the tongs) the ingredients that were roasted. Also add in the blender 1/4 cup of water (2 fl oz).

Blend the ingredients well and reserve.

Finely chop 1/2 onion and 2 epazote sprigs; then reserve.

Melt butter in a frying pan over low heat. Add in the frying pan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.

Incorporate in the frying pan the escamoles that were rinsed. Mix the ingredients and fry them for about 2 minutes, until the escamoles acquire a white color; stir occasionally.

Add in the frying pan the mixture that was blended, and the epazote that was minced, and 1/2 tablespoon of salt.

Mix the frying pan ingredients and fry the escamoles salsa for about 4 minutes, until it thickens a little; stir occasionally.

Nutritional Facts

Vitamin A, RAE
Vitamin C, total ascorbic acid
Calcium, Ca
Folate, total
Magnesium, Mg
Phosphorus, P
Sodium, Na

Salsa Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Salsa Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.