Salsa de Chile Pasilla

This is the number 1 salsa that I get asked to make for carne asadas! Salsa de Chile Pasilla is fast, simple and absolutely addicting!

5 from 1 vote

Cook Time 5

Course Sauce

Cuisine Mexican

Servings 8 people

Heat 1/4 cup of oil in a non-stick skillet over medium heat
1 cup vegetable oil, divided
Once the oil is hot, fry the garlic, moving often, until they just begin to turn golden, about 20-30 seconds
2-3 cloves garlic
Remove the garlic from the oil and place in the blender
Next, fry the chiles, one at a time, pressing down with a spatula until they just begin to change color and inflate slightly, about 5-10 seconds per side. Put the fried chiles in the blender and repeat this step for all remaining chiles.
6 large chile pasilla, stems removed
Add any remaining oil from the skillet to the blender and allow it to cool slightly
Add salt. I start with 1/2 tsp and add more if necessary.
Salt to taste
Begin blending the mixture, slowly streaming oil into the blender while the blender is running. Blend until the mixture is mostly smooth, with no large chunks of chile or garlic remaining. The final mixture should be thick and oily. More liquidy than a paste, but not watery.
1 cup vegetable oil, divided
Check for salt and adjust if necessary

Yield ~ 1 cup total, or 8 servings of 2 tbsp (1/8 cup) each

Keyword Authentic, Fast, gluten-free, Vegan