Charred Pasilla Salsa Oaxaqueña
Roasted pasilla chiles meet charred tomatoes and garlic in this smoky, deeply flavored Oaxacan salsa. Blended smooth with a hit of lime and salt, it's ready in under 10 minutes.
- Total time
- 8 min
- Servings
- 6
- Calories
- 28
- Protein
- 1g
Ingredients
- 3 whole pasilla chiles, stemmed and seeded
- 3 medium roma tomatoes
- 3 whole garlic cloves
- ½ whole lime, juiced
- ½ tsp salt
Instructions
- 1
Heat a skillet over medium-high until smoking slightly. Toast pasilla chiles 30 seconds per side — they'll smell rich and smoky.
- 2
Add tomatoes and garlic to the same skillet. Let them char undisturbed, shaking occasionally, until blackened spots cover all sides, 4–5 minutes.
- 3
Transfer chiles, tomatoes, and garlic to a blender or food processor.
- 4
Add lime juice and salt. Blend until completely smooth, scraping the sides as needed, about 1 minute.
- 5
Pour into a serving bowl. Taste and adjust salt or lime to your preference.
Tools you’ll need
- 12-inch skillet
- blender or food processor
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