Salsas & Dips

Salsa De Chile Pasilla

Name: Salsa De Chile Pasilla
Prep time: 30 min
Cook time: 25 min
Total time: 65 min
Yield: 8 servings
Ingredients: 4 dried chile pasilla; 2 lbs (1 kg) fresh tomatoes; 1 large onion; 3 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons fresh cilantro, chopped; 2 tablespoons lime juice; 1/4 cup water

By Silas Underhill · June 19, 2026 · Salsas & Dips

Prep30 min

Cook25 min

Total65 min

Serves8

I still remember the first time I tasted my grandmother's Salsa De Chile Pasilla. It was at a family gathering, and the smell of smoky chiles and roasted tomatoes filled the air. The flavor was deep and rich, with just the right amount of heat. From that day on, I was hooked.

As I grew older, I began to appreciate the effort and love that went into making this salsa. My grandmother would spend hours preparing the ingredients, toasting the chiles, and blending everything together. It was a labor of love, and it showed in every bite.

Today, I'm excited to share my own recipe for Salsa De Chile Pasilla with you. This recipe is a variation of my grandmother's, with a few tweaks to make it easier to prepare and more accessible to everyone. It's still a traditional recipe, but with a few modern touches to make it more convenient.

This salsa is perfect for anyone who loves Mexican food and wants to add a little excitement to their meals. It's great with tacos, grilled meats, and vegetables, and it's also delicious as a dip for chips. So, let's get started and make some delicious Salsa De Chile Pasilla!

One of the things that makes this salsa so special is the use of chile pasilla. These dried chiles have a rich, slightly sweet flavor that's perfect for adding depth to the salsa. They're also relatively mild, so don't worry if you're not a fan of super spicy food. You can always add more heat later if you prefer.

Why You’ll Love This Recipe

This salsa is incredibly versatile and can be used with a variety of dishes, from tacos to grilled meats.
It's relatively easy to make and requires minimal ingredients.
The flavor is deep and rich, with just the right amount of heat.
It's a great way to add some excitement to your meals and try something new.
You can make it ahead of time and store it in the fridge for up to a week.
It's perfect for anyone who loves Mexican food and wants to try a new recipe.

Why This Recipe Works

The key to making great Salsa De Chile Pasilla is to use high-quality ingredients and to take the time to prepare them properly. This means toasting the chiles and roasting the tomatoes to bring out their natural flavors. It also means using the right amount of onion and garlic to add depth and complexity to the salsa.

Another important factor is the balance of flavors in the salsa. You want to make sure that the acidity from the tomatoes and the heat from the chiles are balanced by the richness of the onion and garlic. This is where the garlic and onion come in - they add a depth of flavor that helps to balance out the other ingredients.

Finally, the texture of the salsa is important. You want it to be smooth and creamy, but still have a little bit of texture from the chiles and the onion. This is where the blending process comes in. By blending the ingredients until they're smooth, you can create a salsa that's both creamy and textured.

Ingredients You’ll Need

To make this delicious Salsa De Chile Pasilla, you'll need a few key ingredients. These include 4 dried chile pasilla, 2 lbs (1 kg) of fresh tomatoes, 1 large onion, and 3 cloves of garlic. You'll also need some salt and pepper to taste, as well as 2 tablespoons of olive oil for roasting the vegetables.

When shopping for these ingredients, look for fresh, high-quality produce. The tomatoes should be ripe and flavorful, and the onion and garlic should be firm and fresh. The chile pasilla can be found in most Mexican markets or online.

4 dried chile pasillaThese dried chiles have a rich, slightly sweet flavor that's perfect for adding depth to the salsa. You can find them in most Mexican markets or online.
2 lbs (1 kg) fresh tomatoesLook for ripe and flavorful tomatoes for the best flavor. You can use any variety of tomato you like, but cherry tomatoes or grape tomatoes work well.
1 large onionThe onion adds a depth of flavor and texture to the salsa. Look for a firm and fresh onion for the best results.
3 cloves garlic, mincedThe garlic adds a pungency and flavor to the salsa. You can use more or less garlic depending on your taste preferences.
1/2 teaspoon saltThe salt enhances the flavors of the other ingredients and helps to bring out the natural sweetness of the tomatoes.
1/4 teaspoon black pepperThe pepper adds a subtle kick and flavor to the salsa. You can use more or less pepper depending on your taste preferences.
2 tablespoons olive oilThe olive oil is used for roasting the vegetables and adds a richness and flavor to the salsa.
2 tablespoons fresh cilantro, choppedThe cilantro adds a fresh and herbal flavor to the salsa. You can use more or less cilantro depending on your taste preferences.
2 tablespoons lime juiceThe lime juice adds a brightness and acidity to the salsa. You can use more or less lime juice depending on your taste preferences.
1/4 cup waterThe water helps to thin out the salsa and achieve the right consistency. You can use more or less water depending on your desired consistency.

Equipment You’ll Need

Large heavy skillet or comalSharp chef's knifeCutting boardInstant-read thermometerBlender or food processorFine-mesh strainer

How to Make Salsa De Chile Pasilla

1
Start by toasting the dried chile pasilla on a comal or in a dry skillet over medium heat. This will help to bring out the natural flavors and aromas of the chiles. Toast the chiles for about 5-7 minutes on each side, until they're fragrant and slightly puffed.
2
Once the chiles are toasted, remove them from the heat and let them cool. Then, stem and seed the chiles, and tear them into small pieces. This will help to release their flavors and textures into the salsa.
3
Next, roast the tomatoes, onion, and garlic in the oven. Preheat the oven to 400°F (200°C), and place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast the vegetables for about 20-25 minutes, until they're tender and lightly caramelized.
4
While the vegetables are roasting, chop the cilantro and squeeze the lime juice. You'll need these ingredients later to add freshness and flavor to the salsa.
5
Once the vegetables are done roasting, let them cool slightly. Then, peel the skin off the tomatoes and place them in a blender or food processor with the toasted chile pasilla, onion, garlic, cilantro, and lime juice. Blend the mixture until it's smooth and creamy, adding a little water as needed to achieve the right consistency.
6
Taste the salsa and adjust the seasoning as needed. You can add more salt, pepper, or lime juice to taste. This is also the time to add any other ingredients you like, such as diced onions or minced garlic.
7
Transfer the salsa to a serving bowl and garnish with additional cilantro, if desired. You can also serve the salsa with tortilla chips, tacos, or grilled meats.
8
To store the salsa, let it cool to room temperature, then cover it and refrigerate it for up to a week. You can also freeze the salsa for up to 3 months, and thaw it in the refrigerator or at room temperature when you're ready to use it.
9
Before serving, give the salsa a good stir and taste it again. You can adjust the seasoning or add more ingredients as needed. Then, serve the salsa chilled or at room temperature, and enjoy!
10
As you serve the salsa, consider the flavors and textures you're combining it with. The salsa is a great addition to tacos, grilled meats, and vegetables, and it's also delicious as a dip for chips. Experiment with different combinations to find your favorite ways to use the salsa.
11
Finally, don't be afraid to get creative with the salsa and make it your own. You can add your own favorite ingredients or spices to give it a unique flavor. The most important thing is to have fun and enjoy the process of making and sharing delicious food with others.

Expert Tips

To get the best flavor out of your chile pasilla, be sure to toast them properly. This will help to bring out their natural flavors and aromas.
When roasting the vegetables, make sure to use a high-quality olive oil that will add flavor and richness to the salsa.
Don't over-blend the salsa, as this can make it too smooth and lose its texture. Stop blending when the mixture is still slightly chunky.
If you're not using the salsa right away, consider freezing it for later use. This will help to preserve the flavors and textures of the salsa.
To add some extra heat to the salsa, you can add in some diced jalapenos or serrano peppers. This will give the salsa a spicy kick that's perfect for those who like a little heat.
Consider serving the salsa with some crusty bread or tortilla chips. This will help to scoop up the flavorful salsa and add some texture to your snack or meal.
If you're looking for a way to make the salsa more substantial, consider adding in some cooked beans or corn. This will add some extra fiber and protein to the salsa, making it a more filling snack or meal.

Common Mistakes to Avoid

Not toasting the chile pasilla properly, which can result in a lack of flavor and aroma in the salsa.
Over-roasting the vegetables, which can make them too soft and mushy.
Not blending the salsa enough, which can leave it too chunky and textured.
Adding too much water to the salsa, which can make it too thin and watery.
Not tasting and adjusting the seasoning of the salsa, which can result in a salsa that's too salty or too bland.
Not storing the salsa properly, which can cause it to spoil or lose its flavor and texture.

Variations and Substitutions

Adding some diced onions or minced garlic to the salsa for extra flavor and texture.
Using different types of chiles, such as habanero or ghost peppers, to add more heat to the salsa.
Adding some cumin or coriander to the salsa for a more earthy and aromatic flavor.
Using fresh tomatoes instead of roasted tomatoes for a brighter and more acidic flavor.
Adding some chopped fresh cilantro or scallions to the salsa for a fresh and herbal flavor.
Using lime juice instead of lemon juice for a more authentic and traditional flavor.
Adding some grated cheese, such as queso fresco or feta, to the salsa for a creamy and tangy flavor.

What to Serve With Salsa De Chile Pasilla

This Salsa De Chile Pasilla is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for topping tacos, grilled meats, and vegetables, and it's also great as a dip for chips or crackers.

Consider serving the salsa with some crusty bread or tortilla chips, which will help to scoop up the flavorful salsa and add some texture to your snack or meal. You can also use the salsa as a topping for grilled meats or vegetables, or as a dip for raw or roasted vegetables.

TacosGrilled meatsVegetablesChips or crackersRaw or roasted vegetables

Make-Ahead, Storage, Freezing and Reheating

To store the salsa, let it cool to room temperature, then cover it and refrigerate it for up to a week. You can also freeze the salsa for up to 3 months, and thaw it in the refrigerator or at room temperature when you're ready to use it.

When freezing the salsa, be sure to use airtight containers or freezer bags to prevent freezer burn and spoilage. You can also add a layer of plastic wrap or aluminum foil to the top of the container to prevent ice crystals from forming.

When thawing the salsa, be sure to do so in the refrigerator or at room temperature. Avoid thawing the salsa in the microwave, as this can cause the flavors and textures to become uneven and unappetizing.

Once the salsa is thawed, give it a good stir and taste it again. You can adjust the seasoning or add more ingredients as needed, and then serve the salsa chilled or at room temperature.

Frequently Asked Questions

What is chile pasilla?

Chile pasilla is a type of dried chile pepper that is commonly used in Mexican cuisine. It has a rich, slightly sweet flavor and a deep red color.

How do I toast chile pasilla?

To toast chile pasilla, simply place them on a comal or in a dry skillet over medium heat. Toast the chiles for about 5-7 minutes on each side, until they're fragrant and slightly puffed.

Can I use fresh tomatoes instead of roasted tomatoes?

Yes, you can use fresh tomatoes instead of roasted tomatoes. However, keep in mind that the flavor and texture of the salsa may be slightly different. Fresh tomatoes will add a brighter and more acidic flavor to the salsa, while roasted tomatoes will add a deeper and more complex flavor.

How long does the salsa last?

The salsa will last for up to a week in the refrigerator, and up to 3 months in the freezer. Be sure to store it in airtight containers or freezer bags to prevent spoilage and freezer burn.

Can I add other ingredients to the salsa?

Yes, you can add other ingredients to the salsa to suit your taste preferences. Some ideas include diced onions, minced garlic, chopped fresh cilantro, or grated cheese.

Is the salsa spicy?

The salsa has a moderate level of heat, thanks to the chile pasilla. However, you can adjust the level of heat to your liking by adding more or less chile pasilla, or by adding other spicy ingredients such as diced jalapenos or serrano peppers.

Can I serve the salsa with other dishes?

Yes, the salsa is a versatile condiment that can be served with a variety of dishes. Some ideas include tacos, grilled meats, vegetables, and chips or crackers.

How do I thaw the salsa?

To thaw the salsa, simply place it in the refrigerator or at room temperature. Avoid thawing the salsa in the microwave, as this can cause the flavors and textures to become uneven and unappetizing.

The Full Recipe

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