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.
Ingredients
- 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
Instructions
- 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
