Pasilla Chili Sauce – a delicious recipe with chilies, vegetable oil, green tomatoes, garlic, water, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
De-stem the chilies and clean with a moist rag to remove any traces of soil.
2
In a saucepan, heat the oil. Add the chilies and cook until firm and golden brown, being careful not to burn them. Remove them from the saucepan and place on absorbent paper to remove excess oil. Coarsely chop the chilies.
3
In the same saucepan, fry the tomatoes and garlic. Remove the garlic when it is golden brown.
4
Combine the chilies, tomatoes, garlic, and water in a blender. Puree until smooth.
5
In the saucepan used before, add the onion and cook over medium heat until translucent. Add the contents of the blender. Taste for salt and add if needed. Cook the sauce until it thickens.
80
kcal
Calories
8
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 chilies Pasilla, 2 tablespoons vegetable oil, 2 green tomatoes, 2 cloves garlic, and more.
Yes, Pasilla Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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