Herb Pipian Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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How to Roast Peppers.


3 serrano chiles, stemmed
2 poblano chiles, roasted and seeded
1/4 cup pinons (pine nuts) toasted
1/4 cup pumpkin seeds, toasted
1 clove roasted garlic
4 leaves Romaine lettuce
5 fersh epazote leaves
1 cup radish tops
1 small bunch fresh cilantro, stemmed
2 Tbsp. fresh basil, chopped
1/4 tsp. salt
1/4 tsp. sugar
1/2 cup water


Place all the ingredients in a food processor or blender and puree until smooth.

Yields about 2 cups.

Recipe from Chile Pepper Magazine.