Salsa de Chile Pasilla con Tomatillo
Enjoy this mild, full flavored rustic salsa prepared with dried pasilla chiles and tangy tomatillos. The authentic taste pairs well with chicken and beef. For a vegan option, try it with roast carrots and cauliflower.
This salsa couldn’t be simpler. It only requires 3 ingredients; the dried pasilla chiles, tomatillos, garlic plus a little salt.
Deseeding the Chiles
Remove the stems, seeds and veins from the chiles and discard. Don’t worry if a few seeds remain. They are edible. In fact, many Mexican salsas call for the chile seeds to be included.
Reconstituting the Chiles
To get the chiles ready, they need to be reconstituted. Place the chiles in a pan with just enough water cover them, bring to a boil and then turn off the heat. Allow them to soak for 15 minutes. Notice how the chiles have absorbed some of the water and that have become soft and pliable.
Cooking the Tomatillos
You need to cook the tomatillos before blending them. Place the tomatillos in a pan with just enough water to cover, bring to a boil then reduce the heat to low and simmer for 15 minutes. Notice how their color has changed which indicates that they are fully cooked.
Blending the Salsa
After reconstituting the chiles and cooking the tomatillos you are going to blend them with a little of the tomatillo cooking water, about ½ cup. Blend for 45 seconds. Since this is a country style salsa you want it to have some texture so don’t over blend.
Simmering the Salsa
Simmering the salsa for 15 minutes concentrates the flavors and give it more body.
The Reduced Salsa
Notice how it has darkened quite a bit. You can serve it right away but it tastes even better if you can let it sit for 1 hour to allow the flavors to meld.
Your salsa is ready to serve! Place it in a nice serving dish and serve in the center of the table so each diner can serve themselves.
Chile Pasilla Tomatillo Salsa Recipe
- 12 small tomatillos
- 8 pasilla chiles
- 2 cloves garlic
- 1 teaspoon salt + more if needed
- Remove the stems, seeds and vein from the chiles.
- Remove the husks from the tomatillos and rinse the tomatillos under running water.
- Place the chiles in a pan with just enough water cover them, bring to a boil and then turn off the heat. Allow them to soak for 15 minutes.
- Place the tomatillos in a pan with just enough water to cover, bring to a boil then reduce the heat to low and simmer for 15 minutes. Blend the chiles and tomatillos with a little of the tomatillo cooking water, about ½ cup for 45 seconds.
- Put the blended salsa and 1 tsp. of salt into a pan over low heat and simmer for 15 minutes.
- Adjust the salt to taste.
- You can serve the salsa immediately but it tastes even better if you can allow it to rest for 1 hour to allow the flavors to meld.
- If you want an extra tangy salsa add 1 tsp. of apple cider vinegar when you are simmering.
- It will keep well for 2 days in the refrigerator.
When do you add the garlic? Do you saute yours first or add it raw?
Nicholas Wilson says
I boiled with tomatillos
TT Leigh says
I was looking for a good Migas recipe ( yours wins). I noticed the salsa pictured was a deep red and thought SURELY you will have a recipe. I’m assuming this is the one. It looks DELICIOUS!!