Pasilla Chile Salsa
This is a great Salsa to get you familiar with the flavor of Pasilla Chiles -- earthy, fruity, with a mild heat profile.
- 4-5 tomatillos
- 3-4 Pasilla chiles
- 2 garlic cloves
- 1/2 cup water (plus more if necessary)
- salt to taste
- 1 chipotle in adobo (optional)
- 1 tablespoon adobo sauce (optional)
Wipe off any dusty crevasses on the Pasillas using a wet paper towel, then de-stem and de-seed them. Roast them in the oven at 400F for 1-2 minutes. Add the roasted Pasillas to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20-30 minutes
Pull the husks off the tomatillos and give them a good rinse. I usually cut the stems out knowing that any juice leftover in the roasting pan will go in the blender. Roast the tomatillos in a 400F oven for 10-20 minutes or until they turn army green in color.
Drain the reconstituted chiles and add the chile pieces to a blender along with the roasted tomatillos, 2 peeled garlic cloves, and 1/2 cup water. Combine well, adding more water to thin it out if necessary.
Salt to taste and if you want to balance the earthy flavor then add a single chipotle in adobo and 1 tablespoon adobo sauce, combining well in the blender.
Serve immediately and store leftovers in an airtight container in the fridge.
I'm in the habit of roasting chile pieces in the oven for a couple minutes, but you can also flash roast them on a hot, dry skillet for 15-30 seconds per side.
I use the chipotle to sweeten up the salsa but this is optional.
Pasilla de Oaxacas are smoked chiles with more heat than traditional Pasillas. See our Fiery Pasilla de Oaxaca Salsa for more details.
Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 12mg | Potassium: 290mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3495IU | Vitamin C: 6.4mg | Calcium: 7mg | Iron: 0.9mg