The tomato based salsa was made from about 1/2 pound of REALLY fancy cherry/snacking type tomatoes (oven-roasted) left over from a soup recipe. The chili were toasted in a dry pan and them covered with boiling water.
Blended with the Vitamix very gently, mostly with the pulse lever
=====
The tomatillos were pan roasted and the chili simply covered with boiling water.
Again blended gently using the pulse lever.
=-====
Tasting notes: The pasilla de Oaxaca chili carry a fair bit of heat, a bit more than moritas to my taste buds. But… In addition to the spice-heat, there’s an additional spiciness that’s NOT heat but something more akin to mace, or allspice or even cinnamon, but not really any of them. I don’t really have the taste-bud vocabulary to describe what I mean.
Interestingly, the tomatillo version is much hotter than the tomato. Perhaps it’s because I didn’t toast the chili first.
The tomato version is VERY sweet (those fancy cherry tomatoes must have been like candy). That might also be toning down the heat compared to the tomatillo version.
I’m enjoying them both very much.
The pasilla de Oaxaca chilis are hard to find on-line, but if you like working with dried chili in your salsa, you should try to source some to experiment with.
=====
Vitamix notes:
It turned out to be really easy to achieve the fairly coarse texture I prefer using the pulse lever with the speed dial turned up about 1/2 way..
But..
When I dumped everything at once (including softened chilis) into the Vitamix and blended them to my preferred texture, there where still unpleasant shards of dried pepper in my salsa.
When I did the tomatillo version, I tossed 3-4 tomatillos and the softened chilies into the Vitamix first and really blasted them. Then I added the rest of the ingredients and returned to pulsing at a more modest speed.
I found the resulting salsa much better with no unpleasant shards of dried pepper to annoy me.
=====
ETA: I also added salt and a tablespoon and a bit of lime juice.
onlyspeaksinhashtag
Is passilla de Oaxaca different from a regular passilla?
No_Needleworker215
The first finished photo made my mouth water involuntarily so well done ðŸ˜
3 Comments
I made a couple of pasilla de Oaxaca chili salsa; one with tomato and the other with tomatillo. These are also the first salsas made with my [new Vitamix blender](https://www.reddit.com/r/SalsaSnobs/comments/ysy7ke/the_beast_has_arrived/).
Both salsas had:
1/2 onion roasted
3 dientes of garlic
3 pasilla de Oaxaca chilis
The tomato based salsa was made from about 1/2 pound of REALLY fancy cherry/snacking type tomatoes (oven-roasted) left over from a soup recipe. The chili were toasted in a dry pan and them covered with boiling water.
Blended with the Vitamix very gently, mostly with the pulse lever
=====
The tomatillos were pan roasted and the chili simply covered with boiling water.
Again blended gently using the pulse lever.
=-====
Tasting notes: The pasilla de Oaxaca chili carry a fair bit of heat, a bit more than moritas to my taste buds. But… In addition to the spice-heat, there’s an additional spiciness that’s NOT heat but something more akin to mace, or allspice or even cinnamon, but not really any of them. I don’t really have the taste-bud vocabulary to describe what I mean.
Interestingly, the tomatillo version is much hotter than the tomato. Perhaps it’s because I didn’t toast the chili first.
The tomato version is VERY sweet (those fancy cherry tomatoes must have been like candy). That might also be toning down the heat compared to the tomatillo version.
I’m enjoying them both very much.
The pasilla de Oaxaca chilis are hard to find on-line, but if you like working with dried chili in your salsa, you should try to source some to experiment with.
=====
Vitamix notes:
It turned out to be really easy to achieve the fairly coarse texture I prefer using the pulse lever with the speed dial turned up about 1/2 way..
But..
When I dumped everything at once (including softened chilis) into the Vitamix and blended them to my preferred texture, there where still unpleasant shards of dried pepper in my salsa.
When I did the tomatillo version, I tossed 3-4 tomatillos and the softened chilies into the Vitamix first and really blasted them. Then I added the rest of the ingredients and returned to pulsing at a more modest speed.
I found the resulting salsa much better with no unpleasant shards of dried pepper to annoy me.
=====
ETA: I also added salt and a tablespoon and a bit of lime juice.
Is passilla de Oaxaca different from a regular passilla?
The first finished photo made my mouth water involuntarily so well done ðŸ˜