Hailing from Oaxaca, Pasilla salsa is a simple three ingredient recipe consisting of Pasilla chilies, along with roasted tomatillos and garlic. I added two arbol chilies for an extra kick.
This salsa turned out amazing! The Pasillas are slightly sweet with just the right amount of earthiness. The arbols presented themselves on the backend but their spiciness never became overwhelming.
by letstalkaboutrocks
9 Comments
Recipe (Makes ~1 cup)
Ingredients
* 8 Pasilla chilies
* 1-4 arbol chilies depending on desired spice level
* 6 tomatillos
* 6 garlic cloves
* Soaking water to desired consistency
* Salt to taste
Process:
* de-stem the Pasilla chilies and soak in hot water for 20 minutes
* de-stem arbol chilies and set aside for toasting
* de-husk and halve tomatillos. Peel garlic and halve if larger cloves
* set a pan over medium-high heat and roast the tomatillos and garlic for 4-5 minutes per side or until moderately roasted.
* While roasting tomatillos and garlic, toast the arbols until fragrant, turning once. Place in the soaking liquid once toasted.
* once chilies have softened, place all ingredients in a blender. Puree until smooth. Add small amounts of the soaking liquid until the salsa has reached your desired consistency.
* Salt to taste
Sounds delicious. When do you find dried chilis?
I just made a very similar version of this last week and really loved it. The only thing I noted was next time I wanted to add an arbol or two, which you did as well. Looks great.
Looks yummy, you deseeding any of the peppers or leaving them as is?
Currently, my favorite dried pepper combination is guajillo (or ancho), morita and arbol.
You can dial the heat up as much as you like by adding more arbol and the morita add some heat and a wonderful smokiness, while the guajillo/ancho just kind of rounds the whole thing out.
I get my dried chiles on Amazon. [Amazing Chiles & Spices](https://www.amazon.com/stores/AmazingChilesSpices/page/98B7EEF8-1EF9-4DAB-AC07-77F7E6E62A22?ref_=ast_bln) are extremely high quality. [1400s Spices](https://www.amazon.com/stores/1400sSpices/page/FF7E85A5-D83E-4187-91BB-37CDFBCB7C94?ref_=ast_bln) are also quite good and carry some more exotic spices and dried peppers including pasilla de Oaxaca.
Yeah Dried chilis are one of the main ways I’ve upped my salsa game. Lots to choose from and they bring different flavors. Recently made a salsa where I fried/toasted dried chilis in bacon fat and added that in…
I generally de-seed and find that toasting the chilies is necessary as well or they have a raw, somewhat unpleasant edge to them.
Pasilla de oaxaca is a specific variety of smoked chile, I don’t think a basic pasilla salsa was invented in oaxaca
Blending the garlic with the casing?