Roasted Tomatillo & Pasilla Chile Salsa

makes about 2 cups of salsa

It’s a new year, I’m a whole year older, and that means it’s time for some spicy salsa! Then again, who needs to ever justify eating spicy salsa? Not this lady.
Ever since I was a little youngling, I’ve been a fiend for all things spicy. I put hot sauce on almost every meal I eat because…why not? Cholula, Sriracha, and Clancy’s Fancy are a few of my favorites, but nothing beats a really outstanding homemade salsa. I don’t make salsa enough for how easy it is, but maybe this recipe will change that. I’ve been criticized many times for putting so much hot sauce on my food that I can’t even taste what the actual food tastes like, but their my taste buds and let me do what I want with them, please.
This salsa is both easy to make and doesn’t take a long time. As you’re sautéing or grilling your veggies for taco night, the chiles and tomatillos can be roasting away. All you have to do is blend everything up and eat the salsa right when it’s done blending. Yes, it is superbly tasty when it’s still hot.

Let’s get spicy!

Active time: 10 minutes  Inactive time: 15 minutes  Total time: 25 minutes

What you’ll need:

7 tomatillos, husked and rinsed under warm water

1 cup grape tomatoes

1 serrano chile

2 gloves garlic, peeled

olive oil

2 pasilla chiles

1/2 onion, diced

1 shake ground cinnamon

1/2 teaspoon ground cumin

1 teaspoon sea salt

Preheat an oven to 350˚F. Place the tomatillos, tomatoes, serrano chile and garlic on a small baking pan and lightly drizzle with olive oil. Place in the preheated oven and roast for 10 minutes, stirring every few minutes. You will know when everything is done when the tomatoes and tomatillos are soft and the serrano chile is browned.

Turn a gas burner stove on medium heat (or use a grill) and place the pasilla chiles on top of the flame.  Cook the chiles until they are black and blistered. Place the chiles in a paper bag once charred and allow them to sweat for 5-10 minutes or until cool enough to handle.

Deseed and de-stem the serrano and pasilla chiles. Place all ingredients in a high-speed blender or food processor and blend until smooth.

Enjoy immediately or wait until cooled. The salsa will stay fresh for 1-2 days after if stored in an airtight container in a fridge. The consistency may become a bit gelatinous, but you can mix it up and all will be well.

Recipe adapted from Epicurious


*Eat on top of eggs…SO GOOD!

*If you don’t want the salsa to be as spicy as mine was, omit the serrrano chile and make sure to get all the seeds out of the peppers you use.

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