Best 2 Tomatillo Pasilla De Oaxaca Salsa Recipes
Discover the vibrant flavors of Mexican cuisine with our tantalizing Tomatillo Pasilla de Oaxaca Salsa, a delightful blend of roasted tomatillos, nutty pasilla chiles, and aromatic spices. Embark on a culinary journey as we guide you through three delectable variations of this versatile salsa: a classic roasted version, a refreshing raw version, and a unique smoky version made with charred tomatillos and chiles. Each variation offers a distinct flavor profile that will elevate your tacos, burritos, enchiladas, and more. Get ready to ignite your taste buds and transport yourself to the heart of Mexico with this flavorful and versatile salsa.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATILLO-PASILLA DE OAXACA SALSA
Provided by Ivy Stark
Categories Condiment/Spread Sauce Blender Side Cinco de Mayo Healthy Tomatillo Party Chile Pepper Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 quarts
Number Of Ingredients 5
Steps:
- 1. In a small saucepan, combine the tomatillos with enough water to come about halfway up the side of the pan, cover, and cook over medium heat until they are soft, about 10 minutes; strain, reserving the liquid.
- 2. Meanwhile, on a plancha or in a heavy skillet, melt the lard over medium heat. Add the garlic and cook until soft and well charred on all sides, 5 to 10 minutes; transfer to the jar of an electric blender.
- 3. Add the chiles to plancha and toast for 2 minutes per side. Remove, tear them into pieces, and add them to the blender. Pour in the reserved cooking liquid, add a large pinch of salt, and blend until smooth. Add the tomatillos, blend, and taste to adjust the salt, as necessary.
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.
Tips:
- Roast the tomatillos and pasilla chiles. This step brings out their smoky, rich flavor and makes them easier to blend.
- Use a blender or food processor to make the salsa. This will help to create a smooth and creamy consistency.
- Add some lime juice to taste. This will help to brighten up the flavors of the salsa.
- Season the salsa with salt and pepper. This will help to balance out the flavors.
- Serve the salsa immediately or store it in the refrigerator for later. It will keep for up to a week.
Conclusion:
This tomatillo-pasilla de Oaxaca salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for tacos, burritos, enchiladas, and other Mexican-inspired dishes. It can also be used as a dipping sauce for chips and vegetables. This salsa is sure to be a hit at your next party or gathering.
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