Café Pasqual's Three-Chili Salsa - New Mexico

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Café Pasqual's Three-Chili Salsa - New Mexico

 

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. 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.

 

Yield: Makes about 1 1/2 cups

 

CALORIES 7.3 (25% from fat); FAT 0.2g (sat 0.0g);

PROTEIN 0.3g; CHOLESTEROL 0.0mg; SODIUM 74mg; FIBER

0.4g; CARBOHYDRATE 1.4g

 

Author: Chef Katharine Kagel, Cafe Pasqual

Source: Sunset, MARCH 2000

Formatted by Chupa Babi: 12.26.07

 

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

significant heat.

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