Chile Pasilla Tomatillo Salsa

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.

Chile Pasilla Tomatillo Salsa

Salsa Ingredients

This salsa couldn’t be simpler. It only requires 3 ingredients; the dried pasilla chiles, tomatillos, garlic plus a little salt.
Ingredients Chile Pasilla Tomatillo Salsa

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.

Deseeding Pasilla Chiles

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.

Reconstituting Pasilla Chiles

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.

Boiling Tomatillos

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 1/2 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.

Simmering Chile Pasilla Tomatillo Salsa

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.

Reduced Chile Pasilla Tomatillo Salsa

Provecho!

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 Vertical
Chile Pasilla Tomatillo Salsa Vertical
Print Pin
5 from 2 votes

Chile Pasilla Tomatillo Salsa Recipe

Full flavored rustic salsa prepared with dried pasilla chiles and tangy tomatillos.
Course Salsa
Cuisine Mexican
Keyword dried peppers, pasilla peppers, salsa, tomatillos
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 42kcal
Author Douglas Cullen

Ingredients

  • 12 small tomatillos
  • 8 pasilla chiles
  • 2 cloves garlic
  • 1 tsp salt + more if needed

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1/4 cup | Calories: 42kcal | Carbohydrates: 7g | Protein: 1g | Polyunsaturated Fat: 1g | Sodium: 256mg | Sugar: 2g

More Salsa Recipes

0 comments… add one

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.