Café Pasqual's Three-Chili Salsa

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

This recipe goes with Taco Bar for a Party

Yield: Makes about 1 1/2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 7.3
  • Calories from fat: 25%
  • Protein: 0.3g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 1.4g
  • Fiber: 0.4g
  • Sodium: 74mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. Trim and discard stems from guajillos and chiles de arbol; discard seeds from guajillos. Rinse chilies.
  2. 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. 3. Meanwhile, in an 8- to 10-inch frying pan over low heat, stir cumin, cloves, and oregano until fragrant, about 4 minutes.
  4. 4. Combine chili mixture and spices in a blender. Whirl until coarsely puréed. Add salt to taste. Pour into a bowl.
  5. Nutritional analysis per tablespoon.
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