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.
Ingredients
- 4 Pasilla de Oaxaca chilies
- 6 fresh or canned tomatillos
- 6 cloves garlic
- salt to taste
Method
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1
Grill the chilies in a dry pan over medium heat until they’re just getting hot, soft, and lightly grilled.
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2
Put the chilies in a small bowl and cover with boiling water. Soak for 15-20 minutes.
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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.
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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.
