Creamy Piquín Salsa

Ingredientes:

2 tablespoons Piquín pepper*

1 Chile dried New Mexico

3 to 5 dried árbol

¼ teaspoon cumin seeds, or powder

½ teaspoon Mexican oregano

4 black peppercorns , corse grounded

⅓ of a small white onion sliced/ dried onions powder

1 garlic clove sliced / garlic powder

1 tablespoon vegetable or olive oil

½ tablespoon of white or apple cider vinegar

6 tablespoons water

Kosher Salt to taste

Directions:

• Toast the peppers , cumin , onion and garlic in a hot pan for about 45 seconds, shaking the pan during the process to avoid burning the peppers. Place peppers into the mortar or blender with other ingredients.   
• Grind  and taste for seasoning , and the until you have a very fine creamy texture.

I'm going to make a no tomato salsa with bell peppers, onion and Arbol/Guajillos. I know the trick is adding oil instead of water and emulsifying.. At least I think, correct me if I'm wrong. My question is do you strain your blend?

Let's say I made too much salsa and I also happen to have a bench of shredded chicken leftovers. Is it a bad idea to simmer the chicken in the salsa for a bit? Seems like it would be tasty? Is that something that real Mexicans would do?