Café Pasqual's Three-Chili Salsa

recipe

Notes: This dark red salsa from Café Pasqual's has significant heat.

Yield:

Makes about 1 1/2 cups

Recipe from

Sunset

Nutritional Information

Calories 7.3
Caloriesfromfat 25 %
Protein 0.3 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 1.4 g
Fiber 0.4 g
Sodium 74 mg
Cholesterol 0.0 mg

Ingredients

3 dried guajillo chilies (about 1 oz. total)
3 dried chiles de arbol (1/10 to 1/5 oz. total)
1/3 pound tomatillos, husked, rinsed, and halved
1 firm-ripe tomato (1/2 lb.), rinsed, cored, and quartered
1 fresh jalapeño chili (1 oz.), rinsed and stemmed
2 tablespoons chopped onion
2 cloves garlic, peeled
About 3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon dried Mexican or regular oregano

Preparation

1. Trim and discard stems from guajillos and chiles de arbol; discard seeds from guajillos. Rinse chilies.

2. In a 2- to 3-quart pan, combine dried chilies, tomatillos, tomato, jalapeño, onion, garlic, 3/4 teaspoon salt, and 1 cup water. Cover and bring to a boil over high heat; stir frequently until dried chilies are limp, 10 to 15 minutes. Let cool about 10 minutes.

3. Meanwhile, in an 8- to 10-inch frying pan over low heat, stir cumin, cloves, and oregano until fragrant, about 4 minutes.

4. Combine chili mixture and spices in a blender. Whirl until coarsely puréed. Add salt to taste. Pour into a bowl.

Nutritional analysis per tablespoon.

Katharine Kagel,

Café Pasqual, Santa Fe, New Mexico,

Sunset

March 2000
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