For those who know a little the Mexican cuisine and its diversity, with the simple fact of seeing the name of this salsa you already should crave for it. The Oaxacan gastronomy is one of the most tasty and authentic of all the Mexican cuisine.
The peculiarity of this salsa is that it is prepared with an autochthonous chili from Oaxaca, better known as Oaxacan pasilla pepper. It is a chili that is very interesting, delicious and spicy; if you have the fortune of buying it in some market in the state of Oaxaca you should not miss the opportunity. This chili is sold dried, it has different sizes and is also used to prepare pickles or it can even be served as stuffed chili.
In this recipe the Oaxacan pasilla pepper is combined with 2 more chilies, therefore expect a spicy salsa. Although the salsa is also combined with other ingredients that fill it of flavor. It is an excellent salsa for using in beef, pork or chickentacos.
About the Recipe
This preparation doesn’t require much technique and is not complicated.
The Oaxacan pasilla peppers, that are used in the recipe, are very difficult of getting but they can be substituted for 5 dried chipotle peppers (.8 oz).
The salsa is also prepared with tomatillos, we recommend buying the medium size ones because those are the ones that have better flavor.
15 minutes are enough to prepare the salsa.
The recipe yields 2 cups.
8 Tomatillos (14.1 oz)
5 Arbol Peppers (.8 oz)
5 Morita Peppers (.8 oz)
5 Oaxacan Pasilla Peppers (.8 oz)
3 Garlic cloves with skin (.4 oz)
1/2 tablespoon of Salt
1 Measuring Cup
Roast the Chilies
Put on a griddle over medium heat:
5 Arbol Peppers.
5 Morita Peppers.
5 Oaxacan Pasilla Peppers.
Roast the arbol peppers and the morita peppers for about 40 seconds and the Oaxacan pasilla peppers for approximately 1½ minutes, until all their sides are moderately roasted; move them regularly with some tongs.
Transfer from the griddle to a bowl, with the tongs, all the ingredients that were roasted.
Cover the chilies that were put in the bowl with boiling water.
Leave the chilies that were put in the bowl soaking for about 10 minutes, until they are soft.
While the Chilies Soak...
Put on the griddle over medium heat:
3 Garlic cloves with skin.
Roast the garlics for about 3 minutes and the tomatillos for about 4 minutes, until all their sides are moderately roasted; move them regularly with the tongs.
Transfer from the griddle to a blender, with the tongs, the tomatillos that were roasted; then reserve.
Remove from the griddle the garlic cloves and wait for them to cool a little.
Peel the garlic cloves that were roasted, upon completion put them in the blender and reserve.
10 minutes later...
Verify that the chilies that were left soaking are soft, if not leave them soaking for a longer time.
Transfer from the bowl to the blender, with the tongs, all the chilies that were soaked.
Also add in the blender:
1/2 cup of Water (4.2 fl oz).
1/2 tablespoon of Salt.
Preferably use the water that was used to soak the chilies because it has more flavor.