Prep 30 mins
Cook 5 mins
This sauce is used on the fried avocados that I have recipes for in my public cookbook. This sauce is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups. There were numerous recipes and some of the variations were to use a fruity vinegar. 1 whole head of garlic charred on grill. 1 stick cinnamon cooked with the peppers and oil. Coarse salt and crushed pepper to taste. Will keep in fridge for several days and freezing is not recommended.
- 1 tablespoon lard or 1 tablespoon corn oil
- 3 pasilla chiles
- 3 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 teaspoon crushed dried oregano
- 1⁄4 cup grated monterey jack cheese (to taste)
- Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.
- Drain on paper towels.
- Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
- Serve with cheese on top, or serve with cheese separate.