Salsa De Chile Pasilla De Michoacan

1. 1

   Heat oil in a heavy frying pan.

2. 2

   Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.

3. 3

   Remove chiles with slotted spoon and place on paper towels to drain.

4. 4

   In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.

5. 5

   Remove from pan and drain on paper towels. (Do not discard oil yet).

6. 6

   Peel the garlic when cool enough to touch.

7. 7

   Place water in blender jar. Add the tomatillos and peeled garlic.

8. 8

   Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.

9. 9

   Blend all for about 30 seconds to a puree texture.

10. 10

    Heat oil in frying pan again.

11. 11

    Add onion and saute gently until translucent but not browned. About 1 minute.

12. 12

    Add chile mixture from blender and salt.

13. 13

    Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.