Salsa De Chile Pasilla De Michoacan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 1-2 cupx
UNITS: US

INGREDIENTS

Nutrition
  • 3
    pasilla chiles
  • 2
    tablespoons olive oil
  • 2
    small tomatillos, husks removed and rinsed
  • 34
    cup water
  • 2
    garlic cloves, unpeeled
  • 2
    tablespoons small white onions, finely chopped
  • 14
    teaspoon sea salt (to taste)
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DIRECTIONS

  • Heat oil in a heavy frying pan.
  • Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
  • Remove chiles with slotted spoon and place on paper towels to drain.
  • In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
  • Remove from pan and drain on paper towels. (Do not discard oil yet).
  • Peel the garlic when cool enough to touch.
  • Place water in blender jar. Add the tomatillos and peeled garlic.
  • Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
  • Blend all for about 30 seconds to a puree texture.
  • Heat oil in frying pan again.
  • Add onion and saute gently until translucent but not browned. About 1 minute.
  • Add chile mixture from blender and salt.
  • Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.
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