Description
A smoky, mildly spicy salsa made from rehydrated pasilla peppers, roasted garlic, and tangy tomatillos. Perfect for tacos, grain bowls, and dipping.
Ingredients
2 dried pasilla peppers
3 garlic cloves (unpeeled)
4 tomatillos (or 2 Roma tomatoes), halved
1–2 tsp apple cider vinegar or lime juice
½ tsp sea salt (or to taste)
⅓ cup pasilla soaking liquid (reserved after soaking)
Filtered water as needed
Instructions
1. Toast pasilla peppers in a dry skillet over medium heat until they puff and release aroma (30–45 seconds per side).
2. Soak toasted peppers in hot water for 20 minutes until soft. Reserve ⅓ cup soaking liquid. Remove stems and seeds.
3. In a skillet, roast unpeeled garlic and halved tomatillos (cut side down) until charred and soft.
4. Peel garlic and add to a blender with softened pasilla, tomatillos, vinegar or lime juice, salt, and soaking liquid.
5. Blend until smooth but rustic. Add more water if needed to reach desired consistency.
6. Taste and adjust seasoning. Serve immediately or chill to allow flavors to deepen.
Notes
– Flavor improves after 24 hours in the fridge.
– Freeze in ice cube trays for single servings.
– Try adding fresh cilantro or cumin for variations.
– Great on tacos, bowls, grilled veggies, or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 18
- Sugar: 1g
- Sodium: 115mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: pasilla pepper salsa recipe, smoky salsa, pasilla salsa