Pasilla Chili Sauce Authentic Mexican Salsa Recipes

Steps:

• Place jalapeños and onions in a food processor or blender and run on high speed for about 5-10 seconds until smooth.
• Add the un-drained can of Ro-Tel tomatoes, canned tomatoes, garlic powder, salt, cumin, sugar and cilantro to food processor or blender.
• Process by pulsing all ingredients in food processor or blender until thin and slightly chuck free, but not completely pureed.
• Place in a covered container and chill for about an hour.
• Serve with warm tortilla chips or as a Mexican style sauce for your favorite dish.
• Makes about 2 cups.

Steps:

• Heat oil in a heavy frying pan.
• Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
• Remove chiles with slotted spoon and place on paper towels to drain.
• In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
• Remove from pan and drain on paper towels. (Do not discard oil yet).
• Peel the garlic when cool enough to touch.
• Place water in blender jar. Add the tomatillos and peeled garlic.
• Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
• Blend all for about 30 seconds to a puree texture.
• Heat oil in frying pan again.
• Add onion and saute gently until translucent but not browned. About 1 minute.
• Add chile mixture from blender and salt.
• Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.

Steps:

• Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender purée chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.