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    You are in: Home / Recipes / Pasilla Chili Sauce (Authentic Mexican Salsa) Recipe
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    Pasilla Chili Sauce (Authentic Mexican Salsa)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    yaya78006's Note:

    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.

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    Ingredients:

    Serves: 6-8

    Yield:

    Cup

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Drain on paper towels.
    3. 3
      Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
    4. 4
      Serve with cheese on top, or serve with cheese separate.

    Ratings & Reviews:

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    Nutritional Facts for Pasilla Chili Sauce (Authentic Mexican Salsa)

    Serving Size: 1 (16 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 110.1
     
    Calories from Fat 97
    88%
    Total Fat 10.8 g
    16%
    Saturated Fat 2.6 g
    13%
    Cholesterol 6.2 mg
    2%
    Sodium 28.7 mg
    1%
    Total Carbohydrate 1.9 g
    0%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.0 g
    0%
    Protein 1.6 g
    3%

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