Pasillas de Oaxaca Salsa

Pasillas de Oaxaca Salsa

Pasilla de Oaxaca chile is not well known in the US but it is gaining in popularity among serious chile heads who enjoy it’s deep smoky flavor. In the hilly region of Oaxaca in southern Mexico these long pasilla chilles are smoked. While we in the US are much more familiar with the smoked chipotle (smoked jalapenos) the Pasilla Oaxaca possesses a bit less heat than the chipotle but twice the smokiness. You can get these peppers by mail order and we see them sometimes at DeKalb Farmer’s Market.
Pasillas de Oaxaca Salsa

3-4 black smoked pasillas soaked in hot water for 1 hour

1 tablespoon vegetable oil

2 pounds heirloom tomatoes peeled and processed until slightly chunky (we salt them and let tham drain in a collander for an hour)

2 shallots minced

3-4 cloves garlic minced

1 tablespoon white vinegar

2 teaspoons local honey

¼ teaspoon chile powder

¼ teaspoon ground cumin

1/8 teaspoon smoked chipotle pepper

2 tablespoons chopped cilantro

In a small sauce pan heat the oil and cook the shallot until it is soft and glassy, about 3 minutes. Add the garlic and cook for 1 minute. Remove the seeds from the pasillas if you prefer less heat. Process the pasillas and tomatoes in a food processor until they are still slightly chunky. Add all the ingredients, except for the cilantro, to the sauce pan and cook until it thickens, about 60 minutes. At the last minute add the cilantro.

We usually put the salsa in a small bowl and serve it next to the Carne Asada.

Pasillas de Oaxaca Salsa Recipe by Chef David Darugh, Beechwood Inn, North Georgia Mountains

Our Foods: At Beechwood Inn we have an appreciation for our history, the region and traditional foodways. We believe that making shopping decisions that favor sustainable and local food sources, especially organic sources, benefits health, improves the local economy and is ecologically sound. We are proud of our local farmers and ranchers; their names dot our menus paying homage to those who have done the work to get such delicious ingredients through the kitchen door. Once through that door, respect and care for the ingredients play as important a role as the preparation of them. The goal of our chefs is to make as much of what is used from scratch as possible – we think that is what makes cuisine authentic. Like Cooking? Take a Culinary Class at Beechwood Inn.