Charred Pasilla Salsa Oaxaqueño
A smoky, deep-red Oaxacan salsa made by charring pasilla chiles and tomatoes, then blending with garlic and lime. Serve with tortilla chips or as a condiment for any Mexican meal.
- Total time
- 12 min
- Servings
- 8
- Calories
- 24
- Protein
- 1g
Ingredients
- 4 whole pasilla chiles, dried
- 1 pound Roma tomatoes
- 2 whole garlic cloves
- ½ whole lime
- ¼ whole white onion
- ½ teaspoon salt
Instructions
- 1
Heat a cast-iron skillet over medium-high until very hot. Toast pasilla chiles 30 seconds per side until fragrant, then remove to a bowl.
- 2
Add tomatoes, garlic, and onion to the skillet. Char until blackened and soft, ~6 minutes, turning occasionally with tongs.
- 3
Pour hot water over the charred chiles until covered. Let soak 3 minutes until soft, then drain.
- 4
Add soaked chiles, charred tomatoes, garlic, and onion to a blender. Add lime juice and salt.
- 5
Blend until completely smooth and silky, 90 seconds. Add 1 to 2 tablespoons water if too thick.
- 6
Taste and adjust salt or lime juice. Serve at room temperature with tortilla chips.
Tools you’ll need
- cast-iron skillet, 10-inch or larger
- tongs
- blender
- bowl
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