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

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

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

This simple salsa is little more than pureed tomatillos and pasilla chiles.Todd Coleman

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.

Salsa de Chile Pasilla Oaxaqueño y Miltomate (Chile and Tomatillo Salsa)
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.
Yield: makes 1 1/2 Cups

Ingredients

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

Instructions

  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.
  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.
  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.