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.
- Prep time
- 30 min
- Cook time
- No separate cook time
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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
- 2
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.
- 3
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.
- 4
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.
- 5
Serve immediately and store leftovers in an airtight container in the fridge.