Cafe Pasqual's Three-Chili Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: This dark red salsa from Café Pasqual's has significant heat. 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 |
Directions:
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.
5. Nutritional analysis per tablespoon.
|
|