Pasilla de Oaxaca Mixe Salsa
Updated: Jan 3
Using heirloom chilies from Oaxaca, Mexico this smokey salsa offers a bold and unforgettable flavor that is rarely found outside of Oaxacan cuisine. This authentic Mexican salsa goes great with chips, as a topping on tacos or burritos, and will add a kick to your enchiladas.
Pasilla de Oaxaca Mixe Salsa Recipe
Serving Prep Time Cook Time
4 10 17
2 Pasilla Mixe chiles
1 Chile Costeno
2 cloves of garlic
1/8 of an onion
pinch of salt
Preheat the oven to 400 F. Rinse the tomatillos and remove the stems. Roast the tomatillos in the oven for 15 minutes.
De-seed and de-stem the chilies and roast them at 400F for 1-2 minutes.
Next fill a bowl with hot water and add the roasted chilies in. Let them reconstitute for half an hour.
Drain the chilies and add them into a blender or food processor with the tomatillos and blend to the desired consistency.
Add the remaining ingredients and stir to combine. Serve immediately and store leftovers in an airtight container in the fridge.