Mangalorean Catholic Style Pasilla Chili Salsa

Ingredients

In this adaptation, we have incorporated the flavors and ingredients of Mangalorean Catholic cuisine into the traditional Mexican salsa. The addition of local spices and the use of vinegar instead of lime juice gives it a unique twist. The salsa is also slightly chunkier in texture to suit the preferences of Mangalorean Catholic cuisine. We alse have the original recipe for Salsa de chile pasilla, so you can check it out.

• 4 pasilla chilies, roasted and deseeded 4 pasilla chilies, roasted and deseeded
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 2g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pan and sauté until golden brown.
3. 3.
   Add the diced tomatoes and cook until they soften.
4. 4.
   Add the roasted and deseeded pasilla chilies to the pan and mix well.
5. 5.
   Stir in the cumin powder, coriander powder, turmeric powder, and salt. Cook for another 2 minutes.
6. 6.
   Remove the pan from heat and let the mixture cool.
7. 7.
   Transfer the mixture to a blender or food processor and blend until you achieve a slightly chunky consistency.
8. 8.
   Stir in the vinegar and adjust the seasoning according to your taste.
9. 9.
   Transfer the salsa to a serving bowl and refrigerate for at least 30 minutes before serving.

Treat your ingredients with care...

• Pasilla chilies — To roast the chilies, place them on a hot skillet or griddle over medium heat. Turn them occasionally until they become fragrant and slightly charred. Be careful not to burn them as it can make the salsa bitter.

Tips & Tricks

• For a spicier salsa, leave the seeds in the pasilla chilies.
• Adjust the amount of vinegar according to your preference for tanginess.
• This salsa tastes even better when refrigerated overnight as the flavors intensify.

Serving advice

Serve the Mangalorean Catholic Style Pasilla Chili Salsa as a dip with tortilla chips or as a condiment alongside grilled meats, tacos, or even dosas.

Presentation advice

Garnish the salsa with a sprinkle of fresh cilantro leaves and serve it in a colorful bowl to enhance its visual appeal.