This salsa is so delicious! The pasilla chile adds beautiful depth and fruitiness to it, the arbol chiles add a beautiful kick, the tahini contributes to the creamy texture and a touch of lime is all it needs to be everything you want with your tacos, tortas, quesadillas or even on its own with some crunchy tortilla chips. The jewel on top is the chunky avocado pieces that tie everything together. A must-have salsa for sure!
Creamy Avocado & Pasilla Salsa
-5 tomatillos
-¼ white onion
-1 large garlic clove
-1 large pasilla chile, seeds and stem removed
-2 arbol chiles, stem removed
-2 tbsp vegetable oil
-1 tbsp tahini
-½ lime, juiced
-salt & pepper to taste
-1 avocado, diced
-a handful of coriander, roughly chopped
1 Set a frying pan to medium heat and add the oil. Once hot, fry the onion, pasilla chile, arbol chiles and garlic. Keep an eye on the garlic and the chiles. They should soften and start to change their colour a bit but not burn. Remove them when they are done. The onion can stay for longer until golden brown.
2 Add the fried ingredients to a blender with the oil in the pan, the tomatillos, tahini, lime juice, and salt and pepper. Blend until everything has been mixed. Check the seasoning and adjust it to your taste.
3 Pour the salsa into a bowl and fold in the diced avocado and coriander.
Notes
- This salsa keeps well inside the fridge in a sealed container for over a week.
- This is not a very hot salsa! The two arbol chiles add a kick and lots of flavour but if you like your salsas extra hot, add more!
- Tinned tomatillos are such a blessing! They provide so much authentic Mexican flavour to any dish and when it is not possible to find them fresh, these are fantastic!
Serving Suggestion
To test this salsa, we brushed some olive oil onto a sliced baguette and warmed it up for about 3 minutes on a grill. We then spread fresh mozzarella over the oiled side and topped it with soft chorizo. Season on top with Adobo or Chipotle Seasoning for extra flavour. Spreading and pressing are important to cover most of the bread surface. We grilled that side over medium heat, pressing and covering for at least 5 minutes to allow the chorizo layer to cook. Uncovered the pan and continued grilling until charred. Turn once to allow the back of the baguette to toast too. This open torta is amazing on its own and only made better with a creamy, rich salsa such as this avocado & pasilla.
Pro tip: Add a drizzle of our jalapeno crema on top for an absolute explosion of flavour. Link to recipe here.
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