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 time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-5 tomatillos
- 2 Pasilla de Oaxaca chiles
- 2 garlic cloves
- sliver of onion (approx. 1/8 onion)
- pinch of salt
Instructions
- 1
Husk and rinse the tomatillos, cutting out the stems. Roast the tomatillos in the oven at 400F for 15 minutes or so.
- 2
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
- 3
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.
- 4
Serve immediately and store leftovers in an airtight container in the fridge.