Chile Pasilla Oaxaqueño Salsa
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Updated Apr 17, 2026
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This chile pasilla Oaxaqueño salsa is smoky, bold, and incredibly easy to make with just a handful of ingredients. This chile pasilla Oaxaqueño salsa is a traditional Oaxacan salsa known for its deep, smoky flavor and simple ingredients.
Inspired by traditional Oaxacan cooking, it’s best served with crisp tlayudas or baked tostadas, just like you’d find in Oaxaca.
I wanted to share a little taste of Oaxaca with this chile pasilla Oaxaqueño salsa I learned to make using a molcajete. One of the highlights of my trip was cooking in the home of Reyna Mendoza, where I had the opportunity to learn traditional Oaxacan dishes in her beautiful outdoor kitchen.
This salsa was one of the standout recipes from that experience. Reyna has collaborated with chefs like Roberto Santibañez and Rick Bayless, yet she remains incredibly humble and generous with her knowledge. It was truly an honor to learn from her.
Traditionally, this salsa is made with pasilla Oaxaqueño chiles grown in the hilly regions of southern Mexico. These chiles have a deep smoky flavor, a subtle hint of fruit, and a clean heat that isn’t overpowering.
Because pasilla Oaxaqueño chiles can be hard to find in the United States, I use regular pasilla chiles as a substitute, and it still delivers a rich, delicious salsa.
This recipe is simple and versatile. You can prepare it the traditional way in a molcajete for a rustic texture or use a blender for convenience, both methods work beautifully.
What is Chile Pasilla Oaxaqueño Salsa?
Chile pasilla Oaxaqueño salsa is a traditional Mexican salsa made with smoked pasilla Oaxaqueño chiles, tomatillos, garlic, salt, and water. Known for its deep smoky flavor and mild-to-medium heat, this salsa is a staple in Oaxacan cuisine.
It’s typically served with crisp tlayudas or baked tostada shells rather than fried chips, highlighting the simple, rustic way salsas are enjoyed in Oaxaca.
Why This Is Muy Bueno
- Bold smoky flavor – The chiles give this salsa a deep, almost wood-fired taste
- Simple ingredients – Just a handful of pantry staples
- Authentic inspiration – Rooted in traditional Oaxacan cooking
- Versatile – Perfect for carne asada tacos recipe or Mexican egg dishes, such as huevos a la Mexicana, or paired with other salsas like chile de árbol salsa
- Easy to make – Blender-friendly with optional molcajete method
Ingredients & Substitutions
This salsa keeps it simple, just like many traditional Mexican salsas.
- Pasilla chiles – Use pasilla Oaxaqueño if you can find them; regular pasilla chiles work great
- Tomatillos – Add brightness and balance the smoky chiles
- Garlic – For depth of flavor
- Salt – Enhances everything
- Water – Helps blend to your desired consistency
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Chile Pasilla Oaxaqueño Salsa
Step 1: Roast the tomatillos. Cook on a comal or skillet until soft and slightly charred.
Step 2: Toast and soak the chiles. Lightly toast, then soak in hot water until softened.
Step 3: Blend the base. Blend chiles, garlic, and salt until smooth.
Step 4: Add tomatillos. Pulse a few times to keep a slightly chunky texture.
Chile Pasilla Oaxaqueño Salsa Expert Tips & Tricks
- Don’t over-blend, this salsa is best with a little texture
- Toast chiles lightly to avoid bitterness
- Adjust water depending on how thick you like your salsa
- For deeper flavor, make it in a molcajete
Storage Instructions
Store in an airtight container in the refrigerator for up to 5 days. The flavor deepens as it sits.
Frequently Asked Questions
Chile pasilla Oaxaqueño salsa is made with dried pasilla chiles (preferably pasilla Oaxaqueño), tomatillos, garlic, salt, and water. The ingredients are roasted and blended into a smoky, slightly spicy salsa commonly served in Oaxacan cuisine.
Chile pasilla Oaxaqueño salsa has a deep, smoky flavor with a subtle hint of fruit and a clean, mild-to-medium heat. The roasted chiles give it a rich, slightly wood-fired taste that makes it unique compared to other Mexican salsas.
It has a mild to medium heat with a strong smoky flavor rather than intense spice.
Yes, regular pasilla chiles are the best substitute and still taste delicious.
Serve it with tacos, grilled meats, eggs, or simply with warm tortillas.
More Salsa Recipes
If you tried this Chile Pasilla Oaxaqueño Salsa or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Chile Pasilla Oaxaqueño Salsa
Ingredients
- 5 chiles pasillas, preferably Oaxaqueños, stemmed and seeded
- ½ pound tomatillo
- 2 garlic, peeled
- ½ teaspoon salt
- ½ cup water
Instructions
- Roast tomatillos on a flat grill for 10 to 15 minutes or until soft.
- Next roast chiles until soft and cover with hot water in a bowl to soften.
- Blend chiles, garlic, and salt until smooth then add tomatillos and pulse blender two to three times to maintain a thick consistency.
Notes
- Pasilla Oaxaqueño chiles have a naturally smoky flavor that gives this salsa its signature taste.
- If you can’t find pasilla Oaxaqueño chiles, regular pasilla chiles are a great substitute.
- Lightly toast the chiles to enhance flavor, but avoid burning them, which can make the salsa bitter.
- For a more traditional texture, prepare the salsa in a molcajete instead of a blender.
- Adjust water as needed to reach your desired consistency.
- Makes about 1½ cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nice picture of Reyna, too!
She’s so nice and a great cook. Is that in Teotitlan del Valle?
Pasilla Oaxaquenas are so tasty. From what I understand, they’re grown in cloud forests so you won’t find them dried, only smoked. Great flavor and nice amount of heat as well.
Thanks for the recipe!
Hi Andy! Yes, these photos of Reyna were taken in her home in Teotitlan del Valle. Have you visited? I’d love to go back!
Thank you for inviting me to share this wonderful experience with you Mija. Met some wonderful ladies.
I’m pinning and printing this recipe – it sounds so good! Also, love the apron Sra. Reyna Mendoza is wearing – its perfect.
Thank you Diane! Keep me posted if you make the salsa.
I took a class in Colombo, Sri Lanka, where the teacher had an outdoor kitchen, and it was a marvelous experience. I love coming away from a class like that with a love for the new flavors I’ve encountered. Your class sounds like it did the same thing for you. I’d love to take a Mexican cooking class like that, especially in Oaxaca. Mexico is home to some amazing cuisines.