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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2 large pasilla de Oaxaca chiles (1/2 ounces)—stemmed, seeded and wiped
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
How to Make It
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.
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.
The sauce can be refrigerated for up to 5 days.
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