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Salsa de Pasilla de Oaxaca

Salsa de Pasilla de Oaxaca

If you have the opportunity to grill the chilies on hot coals or on a dying wood fire, you’ll rediscover a truly ancient flavour. Otherwise, simply grill the chilies on your regular grill or in a hot, dry pan, and you’ll still have a wonderful results.


  • Pasilla de Oaxaca chilies
  • 6 fresh or canned tomatillos
  • 6 cloves garlic
  • salt to taste


  1. 1

    Grill the chilies in a dry pan over medium heat until they’re just getting hot, soft, and lightly grilled.

  2. 2

    Put the chilies in a small bowl and cover with boiling water. Soak for 15-20 minutes.

  3. 3

    Boil the fresh tomatillos in salted water for 12 minutes. Drain and let cool. Canned or preserved tomatillos do not need to be boiled.

  4. 4

    Put the dried chilies, garlic and salt into a mortar (or a food processor). Purée the chilies, then add the tomatillos and purée again.