← Back to Search Results
roasting Mexican
Pasilla de Oaxaca-Tomatillo Salsa Recipe-12317

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

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
baked-explorations Baked Explorations
by Matt Lewis
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
nigella-express Nigella Express
by Nigella Lawson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-provence-cookbook The Provence Cookbook
by Patricia Wells
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cook-with-jamie Cook with Jamie
by Jamie Oliver
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?