DescriptionThe 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


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