Oaxacan Smoked Pasilla Chilli Salsa

About this recipe

A dark, smoky salsa made with Oaxacan pasilla mixe chilli, charred tomato and roasted garlic. This is the master salsa of Oaxaca, used over enchiladas, tlayudas, memelitas and grilled meats.

1. 1

   Toast the Oaxacan pasilla chillies on a dry comal over medium heat for 20 seconds per side until fragrant. Remove the stems and seeds (leave a few seeds in if you prefer more heat).

2. 2

   Soak the chillies in hot water for 15 minutes until rehydrated and pliable.

3. 3

   Char the tomatoes and garlic cloves directly on the comal or under the grill until well blackened in spots. The charring gives the salsa its depth.

4. 4

   Blend the drained chillies with the charred tomato, garlic, onion and stock. Start on low speed. Do not over-blend - the texture should remain slightly coarse.

5. 5

   Heat the oil in a saucepan over high heat. When smoking, pour in the salsa all at once (mind the splatter). Fry over medium-high heat, stirring constantly, for 8–10 minutes until the salsa darkens and thickens.

6. 6

   Season with salt. The salsa should be thick, dark and very aromatic. Store in a glass jar for up to 1 week in the fridge.