We hiked on the Arizona Trail with friends yesterday and saw many wildflowers, including this, which I think is called a Mariposa Lily. We started from Kentucky Camp, an old mining camp in the Coronado Forest--it is within a few miles of the place where we scattered Grandpa's ashes.
Then we went to Patagonia for lunch and Santos Cafe is gone! In its place is Mercedes Restaurant, which served Mexican seafood and other things. It was pretty good, but not AS good. At least they didn't fancy the place up at all.
That evening I made lentil soup, cornbread, and a sliced tomato and herb salad. The real reason for this post, though, is to communicate my tomatillo salsa recipe to Sam. We got to talking about salsa while hiking.
Jack Bishop's Roasted Tomatillo Salsa
1 dried red chile (about 4 inches long)
3 cloves garlic, unpeeled
1 pound tomatillos, husked
1 tablespoon minced cilantro
Salt
Preheat broiler. Broil red chile for a couple of minutes to toast. Remove.
Place garlic and tomatillos on a broiler pan and broil, turning occasionally, until they start to blacken, 8 minutes or so.
Seed the chile and cut in pieces. Place chile, garlic, and tomatillos in food processor and puree. Add cilantro and salt to taste.
As we decided on the phone the other night, the only proper tribute to Santos will be if we both try to figure out how to make beef in red chile sauce the way they did. The beef was so lean but tender, and the sauce so bright and light even though it was thick, classic red chile sauce.
ReplyDeleteDo you have the Aida Gabilondo cookbook? Page 126, Red Chile con Carne, looks promising.
ReplyDelete