Salsa de Chile Pasilla Oaxaqueño y Miltomate (Chile and Tomatillo Salsa)

  • Serves

    makes 1 1/2 Cups


This recipe comes to us from Iliana de la Vega from El Naranjo restaurant in Austin, TX. Its rich spiciness enhances slow-roasted carnitas, grilled chicken, and more.


  • 6 pasilla chiles, preferably Oaxacan, stemmed and seeded
  • 10 tomatillos, husked and rinsed
  • 1 clove garlic
  • Kosher salt, to taste


Step 1

Place chiles in a bowl and pour over 2 cups hot water. Soak until softened, about 10 minutes. Drain and reserve chiles along with the soaking liquid.

Step 2

Place tomatillos in a 2-qt. saucepan, cover with water by 1", and bring to a boil over medium-high heat; cook until slightly soft and their color changes from bright green to almost brown, about 8 minutes. Set aside and let cool.

Step 3

Place chiles, tomatillos, garlic and salt in a blender, and puree until almost smooth, adding some of the soaking liquid to help blend the salsa, if necessary.

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