← 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

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
good-to-the-grain Good to the Grain
by Kim Boyce
living-raw-food Living Raw Food
by Sarma Melngailis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
martin-yans-china Martin Yan's China
by Martin Yan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
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?