Chile Chilaca Salsa

Chilaca chiles are fresh dark green (almost black) chiles with a similar heat to a poblano. They are long and thin at least 5 - 6" and about 1" wide at the shoulder. When dried, chilaca chiles are called pasilla or chile negro.
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    • 8 chilaca chiles or 7 small poblano chiles - charred and peeled, with stems, seeds and veins removed
    • 2 tablespoons fresh lime juice
    • 2 tablespoons finely chopped white onion
    • 3 tablespoons finely crumbled 'queso fresco' or cream cheese
    • 1/4 cup creme fraiche or sour cream


Tear or cut the chiles lengthwise into thin strips. Place in a medium bowl and stir in the rest of the ingredients. Set aside for the flavors to meld, about 30 minutes. Just before serving, stir thoroughly. Serve at room temperature.
Recipes From - The Gourmet Food And Cooking Resource