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Café Pasqual’s Three-Chili Salsa





Yields
Makes about 1 1/2 cups

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

 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
Step 1
1

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

Step 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.

Step 3
3

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

Step 4
4

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

Step 5
5

Nutritional analysis per tablespoon.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 7.3Calories from Fat 25
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 74mg4%
Total Carbohydrate 1.4g1%

Dietary Fiber 0.4g2%
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.