Pasilla salsa

I never grow tired of making salsas. Since my tomatillo plant was super productive this summer, who knew tomatillo plants grow so well in Wisconsin!, I needed creative ways to use them. It is easy to tell which dishes have tomatillos in them by the tiny seeds. This is my rendition of a Oaxacan recipe in Rick Bayless's Fiesta at Rick's cookbook.

  
    Recipe makes
    Active time
    Total time
  

    1 cup
    15m
    15m
  

  
    Special equipment needed
  
    Heavy skillet
  
    Blender

Ingredients
3 pasilla chiles, stemmed
2 garlic cloves, unpeeled
5 tomatillos, husked and washed
1 teaspoon lime juice
2 canned chipotles in adobo
1 teaspoon canned adobo
1/4 teaspoon salt

Variations
• Try a different chile - guajillo or ancho.

  
    Storage
  
    • Since you are making such a small amount, there shouldn’t be much to store. It will keep for 3 - 5 days in the refrigerator.

  
    Instructions
  
    • Toast the pasilla chiles in a skillet until fragrant, 1 - 2 minutes. Remove the seeds. Put the chiles in a small saucepan. Cover with water and cook 5 minutes. Drain.
  
    • Toast the garlic in the same skillet until blackened in places on all sides, about 10 minutes. Peel.
  
    • Add foil to the skillet and roast the tomatillos until blackened in spots on all sides, about 10 - 15 minutes.
  
    • Put the lime juice, chipotles, adobo, tomatillos, and salt in a blender. Purée until smooth. Add the chiles and purée until almost smooth.
  
    • Season with more salt and lime juice. Add a bit of water if it is too thick.

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