"Roasted tomatoes and pasilla peppers form the basis for this robust and satisfying salsa"
Pasilla Chile Pepper Salsa
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Prep time: 30mins
Cook time: 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 5 large pasilla peppers
- 1 pound tomatoes
- 4 cloves garlic
- 1 cup cilantro
- 2 tablespoons brown sugar
- 1/4 cup extra virgin olive oil
- 1 juiced lime
- 1 zested lime
- 1 tablespoon salt
- 1 tablespoon ground black pepper
Method
Step 1
Rehydrate the pasilla peppers. Bring a small pot of water to a boil. Once it’s reached a boil, add the pasilla peppers, cover it with a lid, and turn off the heat. Let the peppers soak in the hot water for 30 minutes.
Step 2
Preheat the oven to 425°. Halve the tomatoes and scoop out the core and seeds. Coat with 2 tablespoons of extra virgin olive oil and roast for 25-30 minutes in the oven.
Step 3
Transfer the roasted tomatoes and any accumulated juices to a blender. Add the rehydrated passila peppers, garlic, cilantro, lime juice, lime zest, salt, and ground black pepper. Blend until thoroughly combined and it reaches a relatively smooth consistency, about 1 minute.