Pasilla salsa


  • 4 oz roasted pasilla chile, deveined, seeded and soaked
  • 1 oz roasted white onion
  • 2 garlic cloves
  • 1 pound roasted tomatillos
  • ¼ cup pulque
  • 4 tablespoons cilantro, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper


Put the chile, onion, garlic and the tomatillos in a molcajete or blender and grind until the mixture is smooth.

Add the tomatoes and grind again until
coarsely puréed.

Add the pulque, cilantro, salt and pepper.
Season to taste with salt.

Serve in a sauce boat at room temperature.

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