Chile Pasilla Oaxaqueño Salsa
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
- 5 chiles pasillas, preferably Oaxaqueños, stemmed and seeded
- ½ pound tomatillo
- 2 garlic, peeled
- ½ teaspoon salt
- ½ cup water
- Roast tomatillos on a flat grill for 10 to 15 minutes or until soft.
- Next roast chiles until soft and cover with hot water in a bowl to soften.
- Blend chiles, garlic, and salt until smooth then add tomatillos and pulse blender two to three times to maintain a thick consistency.