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

Katharine Kagel
This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes about 1 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim and discard stems from guajillos and chiles de arbol; discard seeds from guajillos. Rinse chilies.

    Advertisement
  • 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.

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

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

  • Nutritional analysis per tablespoon.

Source

Café Pasqual, Santa Fe, New Mexico

Nutrition Facts

7 calories; calories from fat 25%; protein 0.3g; fat 0.2g; carbohydrates 1.4g; fiber 0.4g; sodium 74mg.
Advertisement
Advertisement