← Back to Search Results
roasting Mexican
Pasilla de Oaxaca-Tomatillo Salsa

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Salsa De Pasilla De Oaxaca

Not only does this salsa complement chicken flautas, it will enliven just about any dish, particularly grilled, broiled, or roasted meat, poultry, or fish. It has quite a kick from the chiles, and that is how it should be. The heat can always be controlled by the number of chiles used and whether some or all of the seeds and ribs are removed from them (the more you remove, the milder the sauce will be). Think of this as a blueprint, not a recipe. Just about any chile with a good kick, like chipotles, chiles de árbol, or piquin, can be substituted for the pasillas de Oaxaca.

Yield: Makes 1 1/3 cups

Ingredients

  • 1 pound tomatillos, husked, washed, and roasted (see Notes)
  • 3 pasilla de Oaxaca chiles, wiped clean, stemmed, most seeds tapped out, and toasted
  • 3 small garlic cloves
  • Salt

Directions

While the tomatillos are cooling, soak the chiles: Put them in a bowl and pour over enough cold water to cover them completely. Soak until pliable but not completely softened, about 20 minutes. Drain.

Combine the drained chiles, garlic, and one-third of the cooled tomatillos in a blender jar and blend until smooth. Add the remaining tomatillos and blend, using quick on/off pulses, just until smooth; don’t overblend. Pour into a bowl and season with salt. The salsa can be kept at room temperature for up to 4 hours or refrigerated for up to 12 hours before serving.

Before roasting, remove the husks and wash thhe tomatillos thorougly to remove all traces of stickiness. Leave the cores intact.

Notes

On the Comal or Griddle: Heat the comal or griddle over medium-low heat. Add the tomatillos and cook, turning as necessary, until they are evenly softened and their skins are blackened, about 15 minutes.

Under the Broiler: Position the rack about 8 inches from the broiler and prehheat the broiler, to low if possible. Put the tomatillos on the broiler pan and broil, turning as necessary, until the skins are blackened evenly on all sides, about 20 minutes.

Either way, cool the tomatillos in a bowl to capture the juices. It is not necessary to skin or core the tomatillos before using them.


© 2007 Rosa Mexicano
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

57kcal (3%)
17mg (2%)
14mg (24%)
101mcg RAE (3%)
426mg
30mg
2g
4g
4g
10g
0mg (0%)
79mg (3%)
0g (1%)
2g (3%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
amor-y-tacos Amor Y Tacos
by Deborah Schneider
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
lucid-food Lucid Food
by Louisa Shafia
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
nigella-express Nigella Express
by Nigella Lawson
new-american-table New American Table
by Marcus Samuelsson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?