Enjoy this mild, full flavored rustic salsa prepared with dried pasilla chiles and tangy tomatillos. The authentic taste pairs well with chicken and beef. For a vegan option, try it with roast carrots and cauliflower.
- 12 small tomatillos
- 8 pasilla chiles
- 2 cloves garlic
- 1 tsp salt + more if needed
Remove the stems, seeds and vein from the chiles.
Remove the husks from the tomatillos and rinse the tomatillos under running water.
Place the chiles in a pan with just enough water cover them, bring to a boil and then turn off the heat.
Allow them to soak for 15 minutes.
Place the tomatillos in a pan with just enough water to cover, bring to a boil then reduce the heat to low and simmer for 15 minutes.
Blend the chiles and tomatillos with a little of the tomatillo cooking water, about ½ cup for 45 seconds.
Put the blended salsa and 1 tsp. of salt into a pan over low heat and simmer for 15 minutes.
Adjust the salt to taste.