Mas Salsa Variations

Pan roasting dried chilies and garlic.

Cafe Drake HRV never tires of the earthy, musky flavor of dried chile salsas. Thick and brooding, intense in taste but not heat, such sauces are used here as both tabletop condiments and to flavor braised meats and slow-simmered beans and grains. Here's a new one, familiar but with the surprise element of coriander seed: begin by roasting in a dry skillet (use an iron one if you have it) 3 dried guajillo chilies and 1 dried pasilla chile along with 1 clove of unpeeled garlic. Roast over a medium flame for about 5 minutes, turning everything frequently to prevent burning. As the chilies begin to soften lightly press them into the pan now and then. When soft-ish, remove chilies (and garlic) and seed the chilies under running water by tearing them open. Place everything in a blender with 1 t. coriander seeds (or 1/2 t. dried ground coriander), at least 1/2 cup water and salt to taste. You'll need at least 1/2 t of salt, just FYI. Season with ground black pepper if you like and blend until semi-smooth; the salsa should have a bit of texture. Pour blender contents into a small bowl and stir in 1-2 T. minced onion. Adjust salt if needed and enjoy.

above two photos: Sweet and Hot Tomatillo Salsa and Guajillo-Coriander Salsa with Chicken Milanesa, avocado, Bibb lettuce salad and warm corn tortillas.

Our Guajillo Chile and Coriander Salsa looks foreboding but is mild in heat, rich and earthy.

So many salsa verde variations, so little time. Still, this one is worth trying. We've found it stays flavorful and fresh in the Cafe Drake HRV fridge for at least one full week. Start with 1/2 lb. or so of tomatillos. Remove papery husks, rinse and cut any larger ones in to halves. Place in a saucepan with water to just cover. Bring to a boil and then reduce heat to a steady simmer. Within 5 -10 minutes, at the most, the tomatillos should be mushy and soft. Puree the tomatillos in a blender along with 1/2 medium-sizde red onion (roughly chopped), 3 jalapeno peppers (also roughly chopped), about 1/2 cup chopped cilantro leaves, 1-2 T. honey (the salsa shouldn't be sweet sweet, just a mere hint) and 1/4 t. dried sage. Add up to 3/4 cup of the cooking liquid to aid in blending. Now season to taste with salt and black pepper and you're done.

We just had to create a lunch the following afternoon that begged for both salsas.