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Pasilla Chile Sauce |
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Print this Recipe
(Salsa de Chile Pasilla)
Category: Vegetable Salsas and Table Sauces
Makes about 1 cup
Pasilla (or pasilla negro) chiles are long, slender, and nearly black dried chiles. For this robust table sauce, there is really no substitute for the black chili that's quite easy to identify by its color and shape. Pasillas are grown in central Mexico and much of northern Mexico.
3 pasilla chiles, cut open, seeded, and veins removed
1 tablespoon cider vinegar
1 tablespoon canned tomato sauce
1 tablespoon chopped white onions
1/4 teaspoon cumin seeds
2 black peppercorns
2 teaspoons vegetable oil
1 Roma tomato, finely chopped
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt, or to taste
Cut the chiles into pieces and submerge into a bowl of hot water to cover, and soak 20 minutes. Put the soaked chiles in a blender jar and discard the water. Add the vinegar, tomato sauce, onion, cumin seed, and peppercorns. Blend until smooth. (The sauce will be about as thick as ketchup.) Heat the oil in a small saucepan add the sauce and cook, stirring, 3 minutes to blend the flavors. Transfer to a bowl and cool to room temperature. Stir in the tomato, cilantro, and salt. Transfer to a medium bowl and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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