Tomatillo-Pasilla de Oaxaca Salsa

Ingredients for Tomatillo-Pasilla de Oaxaca Salsa

• 1.1kg tomatillos, husked, rinsed, and quartered

• 1 tablespoon lard or vegetable oil

• 10 medium cloves garlic

• 15 small pasilla de Oaxaca chillies, stemmed and seeded

• Kosher or fine sea salt

How to make Tomatillo-Pasilla de Oaxaca Salsa

1. In a small saucepan, combine the tomatillos with enough water to come about halfway up the side of the pan, cover, and cook over medium heat until they are soft, about 10 minutes; strain, reserving the liquid.

2. Meanwhile, on a plancha or in a heavy skillet, melt the lard over medium heat. Add the garlic and cook until soft and well charred on all sides, 5 to 10 minutes; transfer to the jar of an electric blender.

3. Add the chillies to plancha and toast for 2 minutes per side. Remove, tear them into pieces, and add them to the blender. Pour in the reserved cooking liquid, add a large pinch of salt, and blend until smooth. Add the tomatillos, blend, and taste to adjust the salt, as necessary.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.