PASILLA CHILE SALSA
This is a great Salsa to get you familiar with the flavor of Pasilla Chiles -- earthy, fruity, with a mild heat profile.
Provided by Mexican Please
Number Of Ingredients 7
Steps:
- Wipe off any dusty crevasses on the Pasillas using a wet paper towel, then de-stem and de-seed them. Roast them in the oven at 400F for 1-2 minutes. Add the roasted Pasillas to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20-30 minutes
- Pull the husks off the tomatillos and give them a good rinse. I usually cut the stems out knowing that any juice leftover in the roasting pan will go in the blender. Roast the tomatillos in a 400F oven for 10-20 minutes or until they turn army green in color.
- Drain the reconstituted chiles and add the chile pieces to a blender along with the roasted tomatillos, 2 peeled garlic cloves, and 1/2 cup water. Combine well, adding more water to thin it out if necessary.
- Salt to taste and if you want to balance the earthy flavor then add a single chipotle in adobo and 1 tablespoon adobo sauce, combining well in the blender.
- Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 49 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 12 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SALSA DE CHILE PASILLA DE MICHOACAN
A delicious green sauce from Northern Michoacan. This is really good over boiled rice (morisqueta) or fried cheese (Minguichi). I have used this sauce on tacos and enchiladas with good results also. Yield varies depending on the size of your chiles and tomatillos. This recipe doubles easily and freezes well.
Provided by Alskann
Categories Sauces
Time 30m
Yield 1-2 cupx
Number Of Ingredients 7
Steps:
- Heat oil in a heavy frying pan.
- Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
- Remove chiles with slotted spoon and place on paper towels to drain.
- In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
- Remove from pan and drain on paper towels. (Do not discard oil yet).
- Peel the garlic when cool enough to touch.
- Place water in blender jar. Add the tomatillos and peeled garlic.
- Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
- Blend all for about 30 seconds to a puree texture.
- Heat oil in frying pan again.
- Add onion and saute gently until translucent but not browned. About 1 minute.
- Add chile mixture from blender and salt.
- Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.
Nutrition Facts : Calories 350.2, Fat 31.1, SaturatedFat 3.8, Sodium 606.5, Carbohydrate 18.7, Fiber 7.3, Sugar 3.6, Protein 3.8
SALSA DE CHILE PASILLA
This is the number 1 salsa that I get asked to make for carne asadas! Salsa de Chile Pasilla is fast, simple and absolutely addicting!
Provided by Catrina
Categories Sauce
Number Of Ingredients 4
Steps:
- Heat 1/4 cup of oil in a non-stick skillet over medium heat
- Once the oil is hot, fry the garlic, moving often, until they just begin to turn golden, about 20-30 seconds
- Remove the garlic from the oil and place in the blender
- Next, fry the chiles, one at a time, pressing down with a spatula until they just begin to change color and inflate slightly, about 5-10 seconds per side. Put the fried chiles in the blender and repeat this step for all remaining chiles.
- Add any remaining oil from the skillet to the blender and allow it to cool slightly
- Add salt. I start with 1/2 tsp and add more if necessary.
- Begin blending the mixture, slowly streaming oil into the blender while the blender is running. Blend until the mixture is mostly smooth, with no large chunks of chile or garlic remaining. The final mixture should be thick and oily. More liquidy than a paste, but not watery.
- Check for salt and adjust if necessary
SALSA DE CHILE COLORADO
Steps:
- Heat a comal or a cast iron skillet over medium heat until a drop of water sizzles on contact. Remove the stems and seeds from the chiles and wipe them clean with a dry cloth. Place them on the comal and toast them, just until their aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover them with boiling water. Let them soak until softened, about 10 minutes. Drain the chiles and discard the liquid. Place the chiles, oregano, garlic, and the 2 cups of water in a blender and blend to a smooth puree. Add more water if the sauce is too thick. Place the oil in a medium size saucepan. Heat the oil over medium high heat until it is rippling. Add the flour and cook, stirring constantly, until golden. Add the chile puree and salt to the pan and reduce the heat to low. It may splatter as you pour it in, so be careful. Cook, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. Finish the sauce with the sugar and vinegar. Store, tightly covered, in the refrigerator up to a week or indefinitely in the freezer.
SALSA DE CHILE PASILLA DE OAXACA
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place tomatillos in a small saucepan, and add enough water to come about half of the way up. Cover, and cook over medium heat until tomatillos are soft, about 10 minutes. Strain, reserving liquid. Add enough water to the reserved liquid to make 1/2 cup.
- Meanwhile, heat a small heavy skillet or a comal over medium heat until hot. Add garlic to pan, and cook until soft and well charred on all sides, 5 to 10 minutes. Peel, and transfer to jar of a blender. Add chiles to pan, and toast for 2 minutes per side. Tear chiles into pieces, discarding stem; transfer to blender jar. To the blender, add cooking liquid and a large pinch of salt. Blend until smooth. Add tomatillos, and blend. Will keep in an airtight container in the refrigerator for up to 1 week.
BASIC RED SAUCE (SALSA DE CHILE ROJO)
When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.
Provided by FLUFFSTER
Categories Sauces
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
- Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
- Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!
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