Spicy Pasilla Pepper Sauce

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

Spicy Pasilla Pepper Sauce - Healthy, Plant-Based, Oil-Free, Mexican Salsa Vegan Recipe

Spicy Pasilla Pepper Sauce - Healthy, Plant-Based, Oil-Free, Mexican Salsa Vegan Recipe

Chef's Tip - Toast Pasilla Peppers and Garlic Cloves in their Skins to Bring out Natural, Oil-Free, Fat-Free Flavor

Chef's Tip - Toast Pasilla Peppers and Garlic Cloves in their Skins to Bring out Natural, Oil-Free, Fat-Free Flavor

Chef's Tip - Roasting the Garlic in their Peels Helps Prevent Burning the Cloves for this Salsa

Chef's Tip - Roasting the Garlic in their Peels Helps Prevent Burning the Cloves for this Salsa

Ingredients

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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Pasilla Pepper Sauce

Procedure

Gather ingredients.  

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


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/24 of a recipe (about 2 tbsp.)

Calories 9.95
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%
Sugar 0.01g
Protein 0.37g <1%
Calcium 0.47mg <1%
Iron 6.57mg 37%
Vitamin A 836.64IU 17%
Vitamin C 0mg 0


Can you tell how hot a jalapeno is just by looking at it? Chef Katie Simmons shares a lesson in botany that is a tip for picking the pepper with the right spice. Recipes and more at: www.plants-rule.com