Oaxacan Smoked Pasilla Chile Salsa
Dark smoky Oaxacan pasilla chile salsa with charred tomato and garlic.
About this recipe
A dark, smoky salsa made with Oaxacan pasilla mixe chile, charred tomato and roasted garlic. This is the master salsa of Oaxaca, used over enchiladas, tlayudas, memelitas and grilled meats.
History & Origin
The Oaxacan pasilla chile - also known as pasilla mixe or chile negro - is one of the smokiest and most complex chiles in Mexico. It is produced in the Sierra de los Mixes, where indigenous Mixe people dry and smoke it over wood fires for days. The result is a chile of almost mole-like aromas, with notes of tobacco, prune and dark chocolate. This salsa is the soul of everyday Oaxacan cooking: it appears at most market stalls as a universal accompaniment.
Estimated cost
$2.80
Total cost
$0.35
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
30
Calories
1g
Protein
6g
Carbohydrates
1g
Fat
2g
Fiber
150mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Toast the Oaxacan pasilla chiles 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
Soak the chiles in hot water for 15 minutes until rehydrated and pliable.
- 3
Char the tomatoes and garlic cloves directly on the comal or under the broiler until well blackened in spots. The charring gives the salsa its depth.
- 4
Blend the drained chiles with the charred tomato, garlic, onion and stock. Start on low speed. Do not over-blend - the texture should remain slightly coarse.
- 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
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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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