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Best Easy Salsa de Pasilla Recipe

Name: Best Easy Salsa de Pasilla Recipe
Total time: 20 min
Yield: 40 g
Ingredients: pasilla chiles 4 pieces; roma tomatoes 2 pieces; white onion 0.5 pieces; garlic 2 cloves; fresh cilantro 0.25 cup; salt 1 tsp; apple cider vinegar 1.5 tbsp; olive oil 2 tbsp

A deep, earthy salsa made from toasted pasilla chiles with a mild, fruity heat. This vegetarian condiment adds sophisticated, fresh flavor to family meals and grilled meats.

Cook 20 min Difficulty NORMAL 50 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

pasilla chiles 4 pieces
roma tomatoes 2 pieces
white onion 0.5 pieces
garlic 2 cloves
fresh cilantro 0.25 cup

Seasonings/Sauce

salt 1 tsp
apple cider vinegar 1.5 tbsp
olive oil 2 tbsp

Nutrition summary

Carbohydrates 8 g 64%

Protein 1 g 8%

Fat 2 g 28%

Serving size 40g

Cooking steps

1

Heat a dry skillet over medium until hot; toast pasilla chiles for 2–3 minutes, turning frequently, until fragrant and darkened but not burnt.
2

Remove seeds and stems from chiles, then soak them in hot water for 10 minutes to soften.
3

On the same skillet, roast the roma tomatoes, onion, and garlic, turning occasionally, until they develop char spots and soften, about 7 minutes.
4

Drain the chiles, then blend them with roasted vegetables, cilantro, salt, apple cider vinegar, and olive oil until smooth; adjust seasoning if needed.
5

Transfer salsa to a bowl and let sit for at least 10 minutes for flavors to meld. Serve fresh, or refrigerate for up to 4 days.

Personalized Q&A

Q. What's the key ingredient in this Salsa de Pasilla recipe?

The key ingredient is pasilla chiles, which provide the hallmark deep, earthy flavor and gentle fruity heat. Toasting and soaking them develops their complexity and is what sets this salsa apart from others.

Q. How should I control the heat while roasting vegetables for the salsa?

Roast the tomatoes, onion, and garlic over medium heat, turning frequently to avoid burning. Char spots add smoky flavor; however, keep a close eye so they soften without blackening excessively, which prevents bitterness.

Q. How do I prevent a bitter or watery texture in this salsa?

Toast the pasilla chiles until aromatic but not burnt, and soak them for just 10 minutes. Over-toasting or soaking too long makes them bitter or mushy. Blending with olive oil creates a creamy consistency; avoid adding too much water.

Q. How many calories and what is the carb-to-protein ratio per serving?

Each 40g serving contains about 50 kcal, with 8g carbohydrate (64% of calories), 1g protein (8%), and 2g fat (28%). This makes it a flavorful, low-calorie vegetarian condiment that isn’t high in protein.

Best Easy Salsa de Pasilla Recipe

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