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Pasilla Pepper Salsa
This variation of the pasilla pepper salsa was originated in the northern part of the state of Michoacan, in the area bordering Jalisco and is used in numerous typical dishes from Michoacan like the morisqueta and the corundas.
Since this salsa is fried, we are going to have the softness of the oil wrapping the intense and spicy flavor of the pasilla pepper, the freshness and the acidity of the tomatillo and the strong flavor of the onion. It is a very savory and very different salsa . Although its main application is in typical dishes from Michoacan it could also be used in some dish that you consider appropriate for the salsa.
About the Recipe
- In this preparation you are basically going to fry and cook. We consider that it is an easy recipe.
- When the pasilla peppers are bought pick the ones that don’t have transparent parts because they have worms.
- We give the recipe with olive oil but any type of oil can be used.
- will be enough to prepare the salsa.
- Yields 1½ cups of salsa.
DirectionsFry the Ingredients
- Heat in a frying pan over medium heat 2 tablespoons of olive oil.
- Put in the frying pan:
- 3 Pasilla Peppers.
- 2 Tomatillos.
- 2 Garlic cloves.
|If you want less spiciness in the salsa you can remove the seeds and the veins of the pasilla peppers.|
- Fry the frying pan ingredients for about 3 minutes, until they are moderately fried; stir regularly.
- Transfer from the frying pan to a blender all the ingredients that were fried.
- Also add in the blender 3/4 of a cup of water (6.2 fl oz).
- Blend very well the ingredients and reserve.
Cook the Salsa
- Finely chop 1/4 of an onion, then reserve.
- Heat in a saucepan over low heat 1/2 tablespoon of olive oil.
- Put in the saucepan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
- Incorporate in the saucepan:
- The Mixture that was blended.
- 1/2 tablespoon of Salt.
- Mix the saucepan ingredients and bring the pasilla pepper salsa from Michoacan to a boil over high heat.
- When the pasilla pepper salsa from Michoacan boils reduce to low heat and cook it for about 5 minutes, until it thickens a little; stir occasionally.
Recommendation: You already tried the pasilla pepper in a salsa, now try it in a mole – that comes from Queretaro.
Did you like the Michoacan Salsa?
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