Chile Pasilla Oaxaqueno Salsa
I took a cooking class in Oaxaca with El Sabor Zapoteco and we made this delicious salsa. I thought I lost the recipe but found it in binder with a bunch of recipes from cooking classes Iv'e taken from around the world. It's time to start making them all!
The Pasilla Chiles we can find here in North America are lacking in heat.
These Oaxaca chiles, pasillas oaxaquenos, seem to have significantly more heat than traditional Pasillas. If you want to make this authentic Oaxacan salsa, you will have to find them at a specialty store or order them online like I did.
If you just want to use the pasilla chiles you can find at your local store, just add a habanero into the mix to add your heat to this recipe. If not, this will make a very delicious, smoky salsa that your spice sissy friends will love.
I couldn't find these chiles on Amazon but found them at
World Spice Merchants
The Chile Guy
5 Chiles pasillas oaxaquenos. Stemmed and seeded
1/2 lb. tomatillos (5 or 6)
2 garlic cloves
1/2 tsp salt
1/2 cup water
1 habanero if not using pasillas oaxaquenos (only if you want a spicy salsa)
Roast chilies on a comal or flat griddle for a few minutes or until soft. Then cover with hot water in a bowl and let sit for 15-20 minutes.
Husk and rinse the tomatillos. Now roast tomatillos for 10 to 15 minutes or until soft.
Roast the habanero as well if using.
In a blender, add the drained chiles, garlic, salt and 1/2 cup water (habanero if using) and blend until smooth. Then add tomatillos and pulse 6 or 7 times to maintain a thick consistency.
Add more salt to taste if you like.
Yields 1 1/2 cups salsa.
I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.