Salsa De Chile Pasilla De Michoacan

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 pasilla chiles
• 2 tablespoons olive oil
• 2 small tomatillos, husks removed and rinsed
• 3/4 cup water
• 2 garlic cloves, unpeeled
• 2 tablespoons small onions, finely chopped
• 1/4 teaspoon sea salt (to taste)

Recipe

• 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.