Ooooh yes, the Frontier:
The Frontier
Had the pleasure of having breakfast burritos with spicy, spicy green chilis and frosted sweet rolls here on my last trip to Albuquerque. Total dive, but some great authentic food. Now I’m hungry for huevos rancheros…
Green Bean you’ve got to try migas
You might want to give The Border Cookbook a try.
Yeah, seconded. The Border Cookbook is muy bueno.
ok, I really suck at giving recipes, as I cook by “eye”. I seldom use exact measurements.
Make this it to your tastes and futz around a bit with the recipe.
with that, here is my recipe for salsa:
I call it:
*Salsa Baboon. *
well, not really. but it is tasty just the same.
you will need:
a food processor
an iron skillet
you should also devote a container specifically for this salsa as my salsa is rather exclusive about where it should be stored. 
Actually it’s because it tends to be very strongly scented and could affect your container.
ingredients:
Easy: 1 large can of whole tomatos (or diced. just NOT stewed) if you are inclined use fresh tomatoes you have made to be like the ones in the can.
or
if you have the time, use fresh tomatos.
1 bunch of cilantro. yes, some of you hate it. BUT, no mexican kitchen is without it. I would rather die a thousand deaths than to not have my cilantro.
Jalapenos. the amount is up to you. I use 2 to 3 when feeling spicey.
1 onion
garlic
salt
pepper
cider vinegar
cumin
chili powder*
get the iron skillet. turn it on. (tell it it is looking sexy. ha!)
put jalapenos on it and cook them until they are BLACK and CHARRED all over.
I use an iron skillet just because I have one for this purpose. some people use a broiler.
I also slice the onion in quarters and char one side.
put tomatoes in processor. chop until desired consistancy.
put half into container. leave other half in processor.
put in onions. chop chop chop.
put in jalapenos.chop chop chop.
when I am up to it. I get a BUNCH of jalapenos and roast them and then can them. this way when I make salsa, I just add spoonfuls.
I hope you noticed I did not say to remove the skin of the jalapenos.
just cut the top off and process it all. charred. really.
add garlic. chop chop chop.
next throw in some cilantro. if you over chop it, it may darken your salsa, but it still will taste good. I like it to have little leafy looking bits.
now I put them all the conatiner and mix it all up.
add a splash of vinegar (helps to preserve your salsa).
add salt and pepper and cumin.
*I also add this chili powder (It’s a brand called Pico de Gallo… she got it from Mexico) to mine because mister Babs likes salsa with a bite.
What? No mocajete?
A molcajete is indispensable in a Mexican kitchen.
I would imagine you are referring to ground red chile powder (chile en polvo o chile molido) and not the spice mix sold in the US for making chili con carne?
When using fresh tomatoes, they are usually charred and peeled.
yeah, I have a molcajete. It’s a cute shape, even. It looks like a pig! My aunt had one and I had to have one too!
I did that that it would be too much to assume that the average American household would have one, hence the food processor.
yes, it is chile en polvo. I am not sure why the brand is Pico de Gallo. It makes it confusing.
If I’m not mistaken, north of the border pico de gallo is chopped tomato, onion and green chiles or what is called * salsa mexicana o salsa fresca*. Here in Jalisco pico de gallo is a salad-like botana made from orange wedges, sliced jicama, cucumbers, lime juice and sprinkled with chile en polvo or chopped dried red chiles (chile de arbol).
Ack!
I guess I was the only one who thought this was a thread on the band.
[sub]slinks off in disgrace[/sub]