This spicy Mexican sauce uses dried Pasilla peppers, but you can experiment with any dried chilies for different levels of heat, sweetness, and smokiness. Make a batch of this healthy, oil-free, fat-free recipe for unique flavor. This goes great with Easy Black Bean Cakes, Portabella Tacos, or a Quinoa Fiesta Bowl.
EASY Servings: 24 Ready In: 20 minutes
8 dried pasilla chiles
8 cloves garlic, in their peel
1 1/2 tsp. oregano (preferably Mexican oregano)
1/2 tsp. ground cumin
2 cups water
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To toast the chilies: Place peppers and garlic (in their peel) in a wide pan and toast over medium-high heat.
Roast until garlic peel is charred and the peppers start smelling and get poofy, just 5-7 minutes.
Separate the garlic and let cool.
Place the peppers in a bowl and cover with 2 cups of water. Let soak for about 10 minutes, until soft.
To make the sauce: When the garlic is cool enough to handle, remove the peels.
When the peppers have softened, remove the stems and seeds.
Place the peppers and garlic in a blender.
Strain the pepper soaking liquid and add to the blender. Discard any seeds, etc.
Add the oregano, cumin, and salt.
Puree until smooth. Add water, if needed, to reach a pourable consistency.
Store up to 10 days in the refrigerator or freeze for longer.
Chef's Tip: You can use this basic recipe to experiment with a wide variety of dried chile peppers. Gaujillos have a subtle smokiness, while Chipotles will really amp up the smoke and heat. To subdue the heat, you can add a can of fire-roasted diced tomatoes.
Yield: 3 cups
Serving size: 1/24 of a recipe (about 2 tbsp.)
Calories From Fat (33%) 3.25
% Daily Value
Total Fat 0.39g <1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2.94mg <1%
Potassium 58.02mg 2%
Total Carbohydrates 1.61g <1%
Fiber 0.69g 3%
Protein 0.37g <1%
Calcium 0.47mg <1%
Iron 6.57mg 37%
Vitamin A 836.64IU 17%
Vitamin C 0mg 0