SalsasEasyFree

Roasted Chilaca Chilli Salsa

Name: Roasted Chilaca Chilli Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cloves Garlic; 1 cdita Salt; 4 Fresh chilaca chilli; 2 Tomato; 0.25 White onion

30 min (15 prep + 15 cook) Easy 6 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Dark green salsa of comal-roasted chilaca chilli with tomato, earthy and lightly smoky flavoured.

About this recipe

Chilaca chilli salsa is a dark and deeply aromatic preparation from Michoacán and the Bajío region, made with chilaca chillies - the fresh form of the pasilla chilli - roasted directly on a comal until almost blackened, then blended with tomato, onion and garlic. The result is a very dark green, almost black salsa with mild-medium heat, an earthy flavour with notes of dried fruit and dark chocolate, and a semi-thick consistency ideal for enchiladas, chicken dishes and stews.

History & Origin

Chilaca chilli (Capsicum annuum) is the fresh chilli that when dried becomes the pasilla chilli, one of the most important chillies in classic Mexican cooking. Its cultivation is concentrated mainly in Michoacán, Jalisco and Zacatecas, where the altitude and semi-arid climate produce a long, thin, dark-skinned fruit with a characteristic floral and fruity aroma. In the traditional cooking of the Bajío, chilaca chilli is used primarily as rajas - roasted and peeled strips - and in salsas like this one, where tatemado (roasting until almost burning) intensifies the natural sugars of the chilli, creating those dark chocolate and dried fruit notes. The technique of roasting the chilli directly on a dry comal until blackened is ancestral knowledge that preserves the essential oils and capsaicin of the chilli optimally.

Estimated cost

£2.50

Total cost

£0.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

1.2g

Protein

Carbohydrates

0.6g

Fat

1.5g

Fibre

170mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the chilaca chillies directly on a comal over high heat, turning with tongs, until the entire skin is charred black in patches and the chillies soften completely, 8-10 minutes.
💡 Do not be afraid to char them well - that blackness is flavour, not a mistake.
2
Place the roasted chillies in a sealed plastic bag or a damp cloth for 10 minutes. This loosens the skin and makes peeling easier.
3
Peel the chillies with your fingers under a thin stream of cold water. Remove the stem and seeds. Set aside.
4
Roast the tomato, garlic and onion on the same comal until blackened. Set aside.
5
In a blender, blend the peeled chillies with the tomato, garlic, roasted onion and salt until you have a dark, semi-thick salsa.
💡 Add a tablespoon of water if the salsa is too thick.
6
Strain if you prefer a smoother texture, or serve as is. Adjust salt. Serve hot or at room temperature.