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.
- 4 Pasilla de Oaxaca chilies
- 6 fresh or canned tomatillos
- 6 cloves garlic
- salt to taste
Grill the chilies in a dry pan over medium heat until they’re just getting hot, soft, and lightly grilled.
Put the chilies in a small bowl and cover with boiling water. Soak for 15-20 minutes.
Boil the fresh tomatillos in salted water for 12 minutes. Drain and let cool. Canned or preserved tomatillos do not need to be boiled.
Put the dried chilies, garlic and salt into a mortar (or a food processor). Purée the chilies, then add the tomatillos and purée again.