Salsa De Chile Pasilla De Michoacan

“A delicious green sauce from Northern Michoacan. This is really good over boiled rice (morisqueta) or fried cheese (Minguichi). I have used this sauce on tacos and enchiladas with good results also. Yield varies depending on the size of your chiles and tomatillos. This recipe doubles easily and freezes well.”
1-2 cupx

Ingredients Nutrition

  • 3 pasilla chiles
  • 2 tablespoons olive oil
  • 2 small tomatillos, husks removed and rinsed
  • 34 cup water
  • 2 garlic cloves, unpeeled
  • 2 tablespoons small white onions, finely chopped
  • 14 teaspoon sea salt (to taste)


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

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