Description: The Pasilla pepper is a dried form of the chilaca pepper. It has a pretty low heat rating which makes this not the hottest salsa in the world, but mixed with all these other ingredients, I’ll bet you think it’s one of the tastiest.
- 3 pasilla chiles, cut open, seeded, and veins removed (if possible)
- 1 tablespoon cider vinegar
- 1 tablespoon can tomato sauce
- 1 tablespoon chopped white onion
- 1/4 teaspoon cumin seeds
- 2 black black peppercorns
- 2 teaspons vegetable oil
- 1 roma tomato, fnely chopped
- 2 tablespoos chopped fresh cilantro
- 1/4 teaspoon salt, or to taste
- Cut the chile into pieces and submerge into a bowl of hot water to cover, and soak 20 minutes.
- Put the soaked chiles in a blender jar and then discard the water.
- Add the vinegar, tomato sauce, onion, cumin seeds and peppercorn.
- Blend until smooth. (The sauce will be about as thick as ketchup).
- Heat the oil in a small sauce pan add the sauce and cook, stirring, 3 minutes to blend the flavors.
- Transfer to a bowl and cool to room temperature.
- Stir in the tomato, cilantro, and salt. Transfer to a medium bowl and serve.
Preparation time: 20 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 8