• 4 medium whole plum tomatoes
  • 1 small yellow onion, quartered
  • 3 cloves garlic
  • 6 pasitta chites
  • 2 chipotle chites
  • 2 teaspoons dark brown sugar
  • 2 bay leaves
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon finely chopped fresh thyme Leaves
  • 1/4 cup white vinegar
  • 2 tablespoons kosher salt


Preheat the oven to 400°F. Spread the tomatoes, onion, and garlic on a baking sheet, and bake for 15 to 20 minutes, until the onion is lightly brown.

Toast and rehydrate the pasilla and chipotle chiles. In the jar of an electric blender, and working in batches, add the drained rehydrated chiles, roasted tomatoes, onions, and garlic along with the remaining salsa ingredients, except the salt, and purée until smooth. Add salt to taste, transfer to a bowl, cover, and refrigerate.

Toasting and rehydrating chiles: For dried chiles, pull off the stems and pull out the seeds. Cook the chites in a hot, dry skillet until the skins blister slightly and you smell a toasty aroma. Let the chiles cool, and then rehydrate them: In a small saucepan, cover the toasted dried chiles with water, bring just to a boil, remove the pan from the heat, and let them coot in the liquid for 5 to 10 minutes. If needed in puréed form, use tongs or a slotted spoon to transfer the chiles to the jar of an electric blender and purée, adding as little of the soaking liquid as necessary to make a smooth paste.

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Submitted 1/24/08.
Source: Mod Mex by Dos Caminos chef Scott Linquist and Joanna Pruess
Submitted By: b smith

Salsa Pasilla