Originally posted June 03, 2021

Chile Pasilla Tomatillo Salsa

Chile Pasilla Tomatillo Salsa by MexFoodJournal

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
4 servings


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.

45 minutes



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