Description
This smoky pasilla pepper sauce recipe is bold, rich, and incredibly easy to make. Perfect for tacos, enchiladas, bowls, and more.
Ingredients
4–5 dried pasilla peppers (stems and seeds removed)
1 tbsp olive oil
4 garlic cloves
½ small onion
1 medium tomato (or ½ cup canned fire-roasted tomatoes)
1 tbsp apple cider vinegar
½ tsp ground cumin
Salt to taste
1½ cups warm water (for soaking and blending)
Instructions
1. Lightly toast dried pasilla peppers in a dry skillet until fragrant, about 1 minute per side.
2. Soak peppers in warm water for 10–15 minutes until softened.
3. Sauté garlic, onion, and tomato in olive oil until softened.
4. Blend soaked pasilla peppers with sautéed ingredients, vinegar, cumin, salt, and enough soaking water to reach desired consistency.
5. Taste and adjust salt or acidity if needed. Store or serve immediately.
Notes
For a spicier version, add a chile de arbol or chipotle.
This sauce keeps 5–6 days in the fridge or up to 3 months frozen in cubes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tbsp
- Calories: 28
- Sugar: 1g
- Sodium: 140mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: pasilla pepper sauce, smoky sauce, enchilada sauce