Salsa de Chile Pasilla de Oaxaca
Smoked Red Chile SauceAlthough dried smoked pasilla de Oaxaca chiles are unique to the region and are not yet available in this country, this is a wonderful salsa worth knowing. (If you travel to Oaxaca, bring back some of these dried chiles. They are usually legal to bring into the United States. Inquire at U.S. Customs about the current practice.) Substitute canned chipotle chiles en adobo and the salsa will still have a hot smoky taste. Serve as a spicy dip for chips, or as a table sauce with meat, poultry, or eggs.
Ingrediënten
- Makes about 1 cup
- 4 dried pasilla de Oaxaca chiles stemmed, seeded, and veins removed, or 2 canned chipotles en adobo
- 2 teaspoons vegetable oil
- 1 ⁄2 medium white onion chopped
- 1 medium garlic clove chopped
- 1 ⁄2 teaspoon dried oregano Mexican variety preferred, crumbled
- 4 Roma tomatoes cored and chopped
- 1 tablespoon coarsely chopped fresh cilantro
- 1 teaspoon unseasoned rice vinegar
- 3 ⁄4 teaspoon salt or to taste
Instructies
- Put the dried chiles in a small bowl and cover with hot water to cover and soak about 10 minutes.
- (If using canned chipotles, cut each into 3 to 4 pieces and set aside.
- )
- Heat the oil in a small skillet and cook the onion, garlic, and oregano until they begin to brown, 3 to 4 minutes.
- Transfer to a blender or food processor.
- Drain the chiles and add to the blender.
- Blend to a coarse purée.
- Add the remaining ingredients.
- Blend until finely chopped with a uniform texture.
Notes / Tips / Wine Advice:
Serve at room temperature.
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