How To Make Salsa Using Dried Chile Pasilla Peppers Recipe
This smoky homemade Chili Paste is essential to making a flavorful bowl of Mexican cuisine. Pasilla is used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. It’s a lip-smacking paste that can be further used on taquitos de pastor, huevos endiablados or as a dip for your chips. With their rich and smoky flavor, Pasilla Chile Peppers make a great addition to a variety of dishes such as stews, soups, sauces, tamales, and all kinds of different meats.
The best part? You can add in other seasonings from the ones mentioned in this article to achieve your preferred flavors, though the goal is to keep it generic enough to be able to include it in any number of dishes later on. Ole Rico’s chile ensures that each dish is bursting with authentic Meixcan-style flavor, ready to be enjoyed around the table with friends and family.
Chile Pasilla Salsa
4 dried chiles pasilla
¼ of an onion
2 cloves of garlic
½ cup of water
Remove the seeds from the chile pasilla, unveil them.
NOTE: It’s alright if some seeds are left on the chiles. Seeds can actually make your sauce spicier. Proceed with this step at your convenience.
Add olive oil, ¼ of chopped onion and two cloves of garlic to a pan in medium heat.
Once heated, add the 4 chile pasilla and toast for approximately one minute.
NOTE: DO NOT BURN
Break off a strand of the cinnamon and add it to the pan with the other ingredients.
When ready, place the chiles inside the blender with the added ingredients.
Add a pinch of salt.
NOTE: Measure at your preference.
Add water and blend until the density of the salsa is soft.
Place the blended chile mole in a container of your choosing. Voila! *chef’s kisses*