Authentic Pasilla Chile Salsa

Ingredients

• 4 pasilla chiles, dried 4 pasilla chiles, dried
• 2 tomatoes, ripe 2 tomatoes, ripe
• 1/2 onion, chopped 1/2 onion, chopped
• 2 garlic cloves 2 garlic cloves
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 3g, 0.4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 1g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   Remove the stems and seeds from the pasilla chiles.
3. 3.
   Heat a dry skillet over medium heat and toast the pasilla chiles for about 1 minute on each side until fragrant.
4. 4.
   Place the toasted pasilla chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until softened.
5. 5.
   In the meantime, place the tomatoes on a baking sheet and roast them in the preheated oven for 15 minutes until slightly charred.
6. 6.
   Remove the tomatoes from the oven and let them cool.
7. 7.
   Drain the soaked pasilla chiles and transfer them to a blender.
8. 8.
   Add the roasted tomatoes, chopped onion, garlic cloves, lime juice, salt, and black pepper to the blender.
9. 9.
   Blend the ingredients until smooth and creamy.
10. 10.
    Heat the vegetable oil in a skillet over medium heat.
11. 11.
    Pour the blended salsa into the skillet and cook for 5 minutes, stirring occasionally.
12. 12.
    Remove from heat and let the salsa cool before serving.

Treat your ingredients with care...

• Pasilla chiles — Toasting the pasilla chiles before soaking them enhances their flavor. Be careful not to burn them during toasting.
• Tomatoes — Roasting the tomatoes adds a smoky depth to the salsa. Make sure to let them cool before blending.

Tips & Tricks

• For a milder salsa, remove the seeds from the pasilla chiles before blending.
• Adjust the spiciness by adding more or fewer pasilla chiles.
• Store the salsa in an airtight container in the refrigerator for up to a week.
• Serve the salsa at room temperature for the best flavor.
• Customize the salsa by adding cilantro, cumin, or a touch of honey for a hint of sweetness.

Serving advice

Serve the Authentic Pasilla Chile Salsa as a dip with tortilla chips, as a topping for tacos, enchiladas, or grilled meats, or as a marinade for chicken or fish.

Presentation advice

Garnish the salsa with a sprinkle of chopped fresh cilantro and a lime wedge for an appealing presentation.