Pasilla Chile Pepper Salsa

Pasilla peppers are dried forms of the chilaca peppers and are a type of chili pepper commonly used in Mexican cuisine. They have a medium heat, compared to comparable chile peppers, and a complex flavor profile that ranges from slightly fruity to smoky. Pasilla peppers can add depth, complexity, and a touch of heat to a wide range of recipes including stews, sauces, and salsas.

The term “pasilla” can be confusing because it is also can be used to describe “ancho” chile peppers, which are dried poblano peppers. Be careful not to confuse the two because it will drastically alter your recipe.

Pasilla peppers may not be the easiest to find in your local big box chain supermarket, but given their popularity within and outside of Mexican cuisine, they can be found in many specialty food stores, markets, and online. The latter is especially easy to use, for dried peppers are easy to ship and obviously have a long shelf life. If looking toward Amazon, I’d recommend these.

Pasilla Chile Pepper Salsa

5.0 from 1 vote

Course: SidesCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

30

minutes

Roasted tomatoes and pasilla peppers form the basis for this robust and satisfying salsa

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 whole lime, juiced

• 1 whole lime, zested

• 1 tablespoon salt

• 1 tablespoon ground black pepper

Directions

• 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.

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• 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.

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• 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.