Suzi's Blog

Cafe Pasquals Tomatillo Salsa

by Brian on June 22nd, 2010 in Cookbook Reviews No Comments

If you have not been to Santa Fe, New Mexico, then you need to find a way. Anytime of year there is wonderful. It’s postcard perfect. There is a spectacular famers’ market, charming streets for window shopping and restaurants that are unbelievable.

Summer nights are hot but humid free with sunsets that just make you want to sit back drink more. A winter night is cold, but the smell of burning pinon pine fills the air. There are no bad days or nights in Santa Fe.

Remember the movie Ben Hur? The novel was written by the American general governing the New Mexico Territory while he lived in Santa Fe. Whether it is stories or art or food, Santa Fe inspires. It’s foremost a place to walk, to let your eyes lead you down unplanned pathways. If can’t unwind in Santa Fe, you need deep pharmaceutical intervention.

Suzen and I have a favorite restaurant, around the corner and down the hill from the town square. Café Pasqual is open for breakfast, lunch, and dinner. It serves New Mexican cuisine. It’s not Mexican, not Tex-Mex, and not Southwestern. It’s New Mexican. If you want to learn about chiles, go to Santa Fe. If you want the best place in Santa Fe, go to Pasqual’s.

Every meal has to have salsa. Even breakfast calls for salsa with those fresh eggs. Here is their superior idea for tomatillo salsa.

Pasqual’s Tomatillo Salsa

Yield: serves 4

Ingredients:

10 large tomatillos, husked and rinsed
1-2 jalapeño chiles, stemmed and halved
¼ white onion, coarsely chopped
1 clove garlic
20 sprigs cilantro, including stems
1-2 chiles de arbol, stemmed
2 cups lightly packed spinach leaves
1 ½ teaspoons kosher salt

Preparation:

Put all the ingredients into a blender.  Whirl until liquefied.  Taste for heat and add more chiles if desired.  Transfer to a serving bowl.

Source: Cooking with Café Pasqual’s

Tomatillo Temptations Part 3

by Brian on April 14th, 2010 in Recipes No Comments

I have offered two versions of tomatillo salsa recently. Here is the third and easily the best. The reasons to love this salsa are many. Flavor, of course. The aroma of fresh cilantro. The vibrant green color. This is awesome salsa. Unlike the two earlier ones, this one uses canned, not fresh, tomatillos. It take five minutes to make and will brighten your chips, salads, or burritos. The flavor is unique.

Originally, I made this recipe with fresh jalapenos. I prefer using candied jalapenos now, and you can check my earlier blog for the quick way to make them: http://www.cookingbythebook.com/blog/recipes/brians-candied-jalapenos/

Canned Tomatillo Salsa

Yield: 2-3 cups

Ingredients:

4-5 whole canned tomatillos [a full medium can or half of a large can]
2 tablespoons of the juice from the canned tomatillos
1 medium red onion, diced
¼ cup candied jalapenos
1 garlic clove, smashed
2 tablespoons red raspberry vinegar
1 tablespoon sugar
1 cup cilantro leaves

Preparation:

Place the ingredients in the order listed into a blender. Blend until the cilantro leaves have been totally processed and the salsa has transformed to a deep green. Taste test. You may want an additional splash of vinegar or a dash of salt.

Place in covered container and refrigerate. Stir before using.

Source: Brian O’Rourke