Pasilla Salsa

Name: Pasilla Salsa
Yield: makes about 1 cup
Ingredients: 3 to 5 pasilla chiles, at least 1 ounce, to taste; 2 tablespoons lard or neutral oil, like corn or grapeseed; 4 small tomatoes, cored and chopped; Salt and black pepper to taste; 2 garlic cloves, peeled; 1/2 large white onion, peeled and chunked

December 14, 2011

When dried—as you will usually find them—pasillas are often called chile negro, or black chile. They are thin, small, shriveled, and very dark. They are also earthy and not especially hot, so they yield a rich, densely flavored sauce traditionally used with lamb, beef, and chicken. If you want some heat, soak a dried chipotle or two with the pasillas. If you can find fresh tomatillos, use them in place of the tomatoes. Slip off the papery husks and add a little water to the sauce.

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