This very simple salsa found all around the Oaxaca region of Mexico is packed with flavor from the pasilla chilies. Great for any kind of tacos the subtle spiciness should be easy enough for anyone to handle.
1/2 lb ( 225 g, about 11 medium) fresh tomatillo or one 11 oz. can of tomatillo
3 smal pasilla chilies
1/2 head garlic, cloves separated left unpeeled
Salt to taste
Sear garlic in a hot, dry pan until skin is blackened and clove has become soft inside. Peel and add into the blender. In the same pan sear chilies until blistered and blacked on outside, about 2 minutes. Rinse chilies under cold water briefly and then chop and add to blender.
If using fresh tomatillo: clean, and put in a sauce pan with water about half way up tomatillos. Bring to a simmer and cook for 10-20 minutes or until softened. Cool, drain, reserving cooking liquid and add to blender.
If using canned tomatillo: drain, rinse and add to blender whole.
Blend all ingredients with about 125 ml water or reserved cooking liquid until smooth. Season to taste.
Source: Diana Kenedy
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