Fiery Pasilla de Oaxaca Salsa

Here's an easy recipe for the fiery, smoky Pasilla de Oaxaca Salsa. I like it borderline volcanic, but you can always dial back on the heat if you want. mexicanplease.com

4.20 from 5 votes

Fiery Pasilla de Oaxaca Salsa

Here's an easy recipe for the fiery, smoky Pasilla de Oaxaca Salsa. I like it borderline volcanic, but you can always dial back on the heat by reducing the chile amount.

Prep Time5

Cook Time20

Total Time25

Servings:

Calories: 69kcal

Author: Mexican Please

Ingredients

4-5 tomatillos
2 Pasilla de Oaxaca chiles
2 garlic cloves
sliver of onion (approx. 1/8 onion)
pinch of salt

Instructions

Husk and rinse the tomatillos, cutting out the stems. Roast the tomatillos in the oven at 400F for 15 minutes or so.
Wipe off any dusty crevasses on the Pasilla de Oaxacas using a wet paper towel, then de-stem and de-seed them. Roast the chili pieces in the oven at 400F for 1-2 minutes. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20-30 minutes
Drain the reconstituted chiles and add the chile pieces to a blender along with the roasted tomatillos, 2 peeled garlic cloves, a sliver of onion, and a pinch of salt. Combine well, tasting for salt and heat level.
Serve immediately and store leftovers in an airtight container in the fridge.

Notes

Similar to the Tomatillo Chipotle Salsa, I go back and forth on adding onion to this Salsa. I added a sliver to this batch (approximately 1/8 onion) but you can always experiment with less or no onion. The onion will dilute the flavor a bit and when I want it volcanic I will omit the onion.

Nutrition