Smoky Pasilla-Tomatillo Sauce

Shelley Wiseman shares her passion for Mexican cooking with recipes like this fruity, spicy sauce made with pasilla de Oaxaca chiles. Serve it with pan-seared or roast duck, lamb or pork.

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  • Servings: Makes 2 cups

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  • 2 large pasilla de Oaxaca chiles (1/2 ounces)—stemmed, seeded and wiped clean
  • 2 large black pasilla chiles (1/2 ounces)—stemmed, seeded and wiped clean
  • 1/2 pound tomatillos—husked, rinsed and quartered
  • 1/2 cup finely chopped white onion
  • 3 large garlic cloves
  • 2 tablespoons packed dark brown sugar
  • 1 1/2 cups chicken stock or low-sodium broth
  • Kosher salt

How to make this recipe

  1. In a medium skillet, toast the chiles over moderate heat, turning occasionally, until pliable and blistered in spots, about
    1 minute. Add the tomatillos, onion, garlic, brown sugar and chicken broth and bring to a boil. Cover partially and simmer over moderately low heat, stirring occasionally, until the vegetables are very soft, about 20 minutes.

  2. Transfer the mixture to a blender and let cool slightly, then puree until smooth. Strain the sauce through a fine sieve and season with salt. Serve warm.

Make Ahead

The sauce can be refrigerated for up to 5 days.

Contributed By Published March 2015

508045 recipes/smoky-pasilla-tomatillo-sauce 2015-02-26T23:44:52+00:00 Shelley Wiseman mexican|sauces-and-condiments|20-for-a-crowd|fast|make-ahead march-2015 recipes,smoky-pasilla-tomatillo-sauce 508045

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