Info
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 10 Times
Can be made ahead of time.
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Pasilla de Oaxaca-Tomatillo Salsa
Cookbook
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
Nutritional information is based on 4 servings.
57 kcal
2 % daily value
24 % daily value
3 % daily value
426 mg
30 mg
2 g
4 g
4 g
10 g
0 mg
79 mg
0 g
2 g
7 % daily value
