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Chile pasilla Oaxaqueño salsa in a stone molcajete with a wooden spoon, served with tortilla chips on a colorful Mexican textile.
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5 (10 ratings)

Chile Pasilla Oaxaqueño Salsa

This chile pasilla Oaxaqueño salsa is smoky, bold, and easy to make with just a few simple ingredients. Inspired by traditional Oaxacan cooking, this authentic Mexican salsa is perfect for serving with crisp tlayudas, baked tostadas, tacos, or grilled meats.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: condiment, Snack
Cuisine: Mexican
Servings: 6 servings
Author: Yvette Marquez-Sharpnack | Muy Bueno

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

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 101mg | Fiber: 2g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 1mg