• Stephen Gollan

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


  • 5 tomatillos

  • 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. 

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