Quack’s Salsa (B+)

October 11, 2006 at 12:59 pm (B plus, Mexican & S. American, restaurant inspired)

Captain Quackenbush’s Intergalactic Dessert Company and Espresso Café (commonly known as Quackenbush’s or just Quack’s) was Austin’s first coffeehouse and an excellent example of the laid-back style of old-school Austin. In college, I used to eat lunch there occasionally, always getting their black bean burrito with verde sauce and a side of their excellent tomato salsa. It was a great deal: three and a half bucks for a tasty, filling, healthy burrito and salsa that couldn’t be beat. Unfortunately, Starbucks and other newer, trendier coffee shops soon showed up on the drag, and Quack’s was eventually closed down in the face of reduced business and rising rents. Before they closed, however, I made a desperate plea for their salsa recipe. It’s restaurant-sized, but so good you won’t have trouble getting rid of a gallon at a time (right?).

Stir together:

• 10 pounds of whole tomatoes, broken up with a wooden spoon
• 1 yellow onion (1/2 lb.), diced
• 3 jalepenos, minced
• 1 poblano, diced
• 1/2 cup whole garlic, minced
• 1 bunch cilantro, chopped
• juice of 1 lime
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. ground cumin
• 1 cup water

My Notes

When I made this for fast food at the co-op, it would all disappear in twenty four hours.

Rating: B+

Reduced version:

• 2 pounds whole tomatoes (I used 1 lb 13 oz canned tomatoes in juice + a 7 oz fresh tomato)
• 1.6 oz diced onion (I used 4 oz)
• 3/5 jalapeno, minced  (I used 1.5 seeded jalapeno + 1/2 with seeds)
• 1/5 poblano (I used none, adding 1/2 tsp. chile powder)
• .8 Tbs. whole garlic, minced (I used 3 cloves, 17g total)
• 1/5 bunch cilantro, chopped (I used 40g)
• juice of 1/5 of a lime (I used 1 lime, just over 1.5 Tbs.)
• 3/10 tsp. salt (I used 1/2 tsp.)
• 1/8 tsp. black pepper (I used a few grinds)
• 1/10 tsp. ground cumin (I used 1/2 tsp.)
• 1/5 cup water (I used 1.5 oz or 3 Tbs.)
• I added 1 Tbs. olive oil for mouthfeel

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