Salsa de Chile Pasilla de Oaxaca

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This sauces is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups. You may store the sauce for several days, refrigerated but freezing is not recommended.
Recipe By: Diana Kennedy
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

    • 1/2 pound tomatillos (tomates)
    • 3 small
    • pasilla chiles de oaxaca
    • 1/2 small head of garlic (charred on the comal)

Instructions

Remove the husks from the tomatoes, rinse and cut into quarters. Place tomatillos in a medium sauce pan and add water to half cover. Cover the pot and cook over medium heat for about 10 - 15 minutes or until the tomatillo are very soft. Drain the tomatillos and reserve 1/2 cup liquid (or add water to make 1/2 cup).

Roast the whole dried chiles over a gas flame or on a comal and toast for about 2 minutes on each side. Do not allow to burn. Rinse in cool water and break the chiles into pieces into a blender jar or food processor. **Note, it you are not accustomed to hot food you may want to remove the chile seeds and veins before placing in the blender.
Add the reserved cooking water, garlic, and salt and blend until smooth. Add the tomatillo and blend briefly. The sauce should be of a medium consistency. Thin with water if needed. The sauce will thicken more as it sits.

Additional Notes

salt to taste (sea salt or Kosher)
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