Pasilla Salsa

1. 1

   Soak the pasillas in hot water to cover until they are quite soft, about 10 minutes.

2. 2

   Meanwhile, put the lard in a small saucepan over medium heat; a minute later, add the tomatoes, along with some salt and pepper.

3. 3

   Cook, stirring occasionally, until soft, about 10 minutes.

4. 4

   Drain the chiles and reserve some of their soaking liquid.

5. 5

   Remove their stems and seeds; tear each into several pieces as you do so.

6. 6

   Combine in a blender with the tomatoes, garlic, onion, and a little of the soaking liquid.

7. 7

   Puree, adding more liquid if necessary to allow the machine to do its work.

8. 8

   Taste and adjust the seasoning, then serve warm or refrigerate.

No additional tips available.