Salsa de Chile Pasilla y Jitomate
Salsa de Chile Pasilla y Jitomate
Pasilla Chile and Tomato SaucePasilla (or pasilla negro) chiles are dried black chiles that are called chilacas when they are fresh and are widely grown in central Mexico. The name pasilla is also given to ancho and poblano chiles in some parts of the United States, so be careful when selecting chiles. (I use the names I learned in Mexico.) Ancho or mulato chiles could be substituted for this sauce, but the flavor will be quite different. Serve as a table sauce or spoon over grilled fish or chicken.
Ingrediënten
Makes about 11⁄2 cups
- 10 pasilla chiles
- 3 teaspoons olive oil or vegetable oil
- 2 medium tomatoes quartered
- 1 ⁄4 medium white onion sliced
- 3 medium garlic cloves thinly sliced
- 1 ⁄2 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 ⁄4 teaspoon dried thyme
- 1 ⁄2 teaspoon salt or to taste
Instructies
- Heat a dry skillet over medium heat and toast the chiles, turning, until aromatic and slightly blistered.
- (Do not burn, or the chiles will be bitter.
- ) Cut the chiles open and discard the seeds and veins.
- Submerge into a bowl of hot water to cover and soak 25 minutes.
- Meanwhile, heat the oil in the same skillet and fry the tomatoes, onion, and garlic, stirring frequently, until starting to brown, 6 to 8 minutes.
- Transfer to a blender.
- Drain the soaked chiles and add them to the blender with the oregano and thyme.
- Blend as smoothly as possible.
- Pour the sauce through a strainer into a saucepan.
- Discard the bits of skin and debris left in the strainer.
- Add the salt and bring to a boil over medium heat.
- Reduce the heat to low, cover and simmer 15 minutes to blend the flavors.
- If the sauce thickens too much, add a little water or heated chicken broth to reach the consistency of heavy cream.
- Serve warm or at room temperature.
