This salsa is super easy to make and absolutely delicious! Pasilla chile is one of those dried chiles that are full of smoky, fruity flavours with very low heat. This salsa is perfect as an everyday salsa to elevate your breakfast, to add to tacos, or even alone with crunchy tortilla chips.

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Pasilla Salsa

-250g tomatillos (aprox 5 depending on size)

-2 garlic cloves

-1 Pasilla chile

-½ tsp salt

-½ cup water, if needed *

-avocado, cubed *optional

-fresh coriander, to taste


1 Clean the pasilla chile by removing the stem and the seeds inside. Place the pasilla chile and the two garlic cloves on a dry pan set on medium-high heat and lightly toast the chili, just a few minutes on both sides. You can leave the skin on the garlic cloves so they don’t burn while they toast. Lightly toast them until they are soft.

2 Remove the pasilla and place it in a bowl. Cover with hot, boiling water and soak for 10 minutes to soften it.

3 Add the pasilla, garlic cloves (without the skin), tomatillos, and salt to a blender and blend just enough to mix everything. We like this salsa to be chunky but you can blitz it more if you prefer. Add water, little by little if needed for consistency. Adjust salt to taste.

4 This salsa is amazing just as it is, but to add a little extra twist, add some cubed avocado and roughly chopped coriander to it just before serving and enjoy.

 

Notes

  • The salsa, even without the avocado and coriander is already delicious! 
  • This salsa is ideal for those who like authentic Mexican flavours but are a bit scared of spicy food. Pasilla chile is one of the least spicy dried chilies out there but it has a fantastic fruity and smoky flavour at the same time. 
  • We enjoyed this salsa with some leftover adobo pork we used in a previous recipe which you can find here Torta de Adobada Just change bread for some lovely corn tortillas and you'll have a fantastic, delicious taco. 
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