PASILLA CHILE SALSA
This is a great Salsa to get you familiar with the flavor of Pasilla Chiles -- earthy, fruity, with a mild heat profile.
Provided by Mexican Please
Number Of Ingredients 7
Steps:
- Wipe off any dusty crevasses on the Pasillas using a wet paper towel, then de-stem and de-seed them. Roast them in the oven at 400F for 1-2 minutes. Add the roasted Pasillas to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20-30 minutes
- Pull the husks off the tomatillos and give them a good rinse. I usually cut the stems out knowing that any juice leftover in the roasting pan will go in the blender. Roast the tomatillos in a 400F oven for 10-20 minutes or until they turn army green in color.
- Drain the reconstituted chiles and add the chile pieces to a blender along with the roasted tomatillos, 2 peeled garlic cloves, and 1/2 cup water. Combine well, adding more water to thin it out if necessary.
- Salt to taste and if you want to balance the earthy flavor then add a single chipotle in adobo and 1 tablespoon adobo sauce, combining well in the blender.
- Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 49 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 12 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHILE PASILLA TOMATILLO SALSA RECIPE
Full flavored rustic salsa prepared with dried pasilla chiles and tangy tomatillos.
Provided by Douglas Cullen
Categories Salsa
Time 45m
Number Of Ingredients 4
Steps:
- Remove the stems, seeds and vein from the chiles.
- Remove the husks from the tomatillos and rinse the tomatillos under running water.
- Place the chiles in a pan with just enough water cover them, bring to a boil and then turn off the heat. Allow them to soak for 15 minutes.
- Place the tomatillos in a pan with just enough water to cover, bring to a boil then reduce the heat to low and simmer for 15 minutes. Blend the chiles and tomatillos with a little of the tomatillo cooking water, about ½ cup for 45 seconds.
- Put the blended salsa and 1 tsp. of salt into a pan over low heat and simmer for 15 minutes.
- Adjust the salt to taste.
Nutrition Facts : ServingSize 1 /4 cup, Calories 42 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 256 mg, Sugar 2 g, UnsaturatedFat 1 g
PASILLA CHILI SAUCE (AUTHENTIC MEXICAN SALSA)
This sauce is used on the fried avocados that I have recipes for in my public cookbook. This sauce is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups. There were numerous recipes and some of the variations were to use a fruity vinegar. 1 whole head of garlic charred on grill. 1 stick cinnamon cooked with the peppers and oil. Coarse salt and crushed pepper to taste. Will keep in fridge for several days and freezing is not recommended.
Provided by YaYa1689
Categories Peppers
Time 35m
Yield 1 Cup, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.
- Drain on paper towels.
- Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
- Serve with cheese on top, or serve with cheese separate.
Nutrition Facts : Calories 110.1, Fat 10.9, SaturatedFat 2.7, Cholesterol 6.2, Sodium 28.8, Carbohydrate 2, Fiber 1, Sugar 0.1, Protein 1.6
SALSA DE CHILE PASILLA
This is the number 1 salsa that I get asked to make for carne asadas! Salsa de Chile Pasilla is fast, simple and absolutely addicting!
Provided by Catrina
Categories Sauce
Number Of Ingredients 4
Steps:
- Heat 1/4 cup of oil in a non-stick skillet over medium heat
- Once the oil is hot, fry the garlic, moving often, until they just begin to turn golden, about 20-30 seconds
- Remove the garlic from the oil and place in the blender
- Next, fry the chiles, one at a time, pressing down with a spatula until they just begin to change color and inflate slightly, about 5-10 seconds per side. Put the fried chiles in the blender and repeat this step for all remaining chiles.
- Add any remaining oil from the skillet to the blender and allow it to cool slightly
- Add salt. I start with 1/2 tsp and add more if necessary.
- Begin blending the mixture, slowly streaming oil into the blender while the blender is running. Blend until the mixture is mostly smooth, with no large chunks of chile or garlic remaining. The final mixture should be thick and oily. More liquidy than a paste, but not watery.
- Check for salt and adjust if necessary
PASILLA SALSA
When dried-as you will usually find them-pasillas are often called chile negro, or black chile. They are thin, small, shriveled, and very dark. They are also earthy and not especially hot, so they yield a rich, densely flavored sauce traditionally used with lamb, beef, and chicken. If you want some heat, soak a dried chipotle or two with the pasillas. If you can find fresh tomatillos, use them in place of the tomatoes. Slip off the papery husks and add a little water to the sauce.
Yield makes about 1 cup
Number Of Ingredients 6
Steps:
- Soak the pasillas in hot water to cover until they are quite soft, about 10 minutes. Meanwhile, put the lard in a small saucepan over medium heat; a minute later, add the tomatoes, along with some salt and pepper. Cook, stirring occasionally, until soft, about 10 minutes.
- Drain the chiles and reserve some of their soaking liquid. Remove their stems and seeds; tear each into several pieces as you do so. Combine in a blender with the tomatoes, garlic, onion, and a little of the soaking liquid. Puree, adding more liquid if necessary to allow the machine to do its work. Taste and adjust the seasoning, then serve warm or refrigerate.
More about "pasilla salsa food"
FIESTA AZTECA - 47 PHOTOS & 37 REVIEWS - YELP
From yelp.com
116 Yelp reviewsLocation 7323 Comfort Inn Dr Warrenton, VA 20187
EL JARIPEO - 66 PHOTOS & 48 REVIEWS - 623 FROST AVE, …
From yelp.com
STEAK AND POTATOES IN PASILLA SAUCE | MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
HOW TO COOK PASILLA SALSA - B+C GUIDES
From guides.brit.co
FIERY PASILLA DE OAXACA SALSA | MEXICAN PLEASE
From mexicanplease.com
HOW TO MAKE SALSA USING DRIED CHILE PASILLA PEPPERS RECIPE
From olerico.com
SALSA DE CHILE PASILLA | TRADITIONAL SAUCE FROM MEXICO
From tasteatlas.com
SHEET-PAN POBLANO-&-CORN CHICKEN FAJITAS - EATINGWELL
From eatingwell.com
HOW TO MAKE SALSA USING DRIED CHILE PASILLA PEPPERS RECIPE
From youtube.com
PASTA PRIMAVERA | RECIPETIN EATS
From recipetineats.com
PASILLA CHILES GUIDE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
PACE LAUNCHES ITS HOTTEST SALSA YET - MADE WITH TWO ‘EXTRA HOT …
From pennlive.com
CHILAQUILES WITH PASILLA SALSA & HEN-OF-THE-WOODS MUSHROOMS
From foodandwine.com
PASILLA CHILE RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
RICK BAYLESSOAXACAN PASILLA SALSA - RICK BAYLESS
From rickbayless.com
DRUNKEN PASILLA, PRUNE AND ORANGE SALSA - PATI JINICH
From patijinich.com
PASILLLA CHILI PEPPER SALSA RECIPE - CLOC FOOD
From clocfood.com
CHILE PASILLA OAXAQUEñO SALSA - MUY BUENO COOKBOOK
From muybuenocookbook.com
ROASTED TOMATILLO PASILLA SALSA | SOMOS FOODS
From eatsomos.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love