0 from 30 votes
Chile Pasilla Oaxaqueño Salsa
I wanted to share a bit of Oaxaca and share a chile pasilla Oaxaqueño salsa I learned to make using a molcajete.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 servings
Calories: 24 kcal
Course:
Condiments , Snacks
Cuisine:
Mexican
Ingredients
- 5 chiles pasillas preferably Oaxaqueños, stemmed and seeded
- ½ pound tomatillo
- 2 garlic peeled
- ½ teaspoon salt
- ½ cup water
Instructions
- Roast tomatillos on a flat grill for 10 to 15 minutes or until soft.
- Next roast chiles until soft and cover with hot water in a bowl to soften.
- Blend chiles, garlic, and salt until smooth then add tomatillos and pulse blender two to three times to maintain a thick consistency.
Cup of Yum
Notes
- The original salsa is actually made with pasilla Oaxaqueños that are produced only in the hilly Oaxaca region of southern Mexico. They have a strong smoky character, a scant hint of fruit, and a heat level that is pure and sharp but not overwhelming. This chile is not very common in the United States so I substituted using regular pasilla chiles
- The recipe makes 1,5 cups.
Nutrition Information
Calories
24kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
320mg
(13%)
Potassium
101mg
(3%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
43IU
(1%)
Vitamin C
9mg
(10%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 24
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 320mg | 13% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.