Salsa Pasilla Tatemada
This salsa has a sweeter tone than other chili salsas. Use this salsa to accompany fish, shellfish or any of your favorite tacos or totopos!
2 Casa Mexicana Pasilla chiles
3 tablespoons olive oil
1 garlic clove
Salt to taste
- Start by cleaning and removing the chile seeds.
- In a pan, start the tatemado process by adding the pasilla chiles first until they’re becoming aromatic about 2 minutes, remove the chiles set them aside, chop the onion in four and add to the pan with the tomatoes and the garlic for about 8 minutes. Move constantly, every 40-60 seconds to avoid burning, we want to achieve a nice char on the vegetables.
- Once the tatemado is ready, add all the ingredients to the molcajete or food processer/blender. For a classic chunky consistency pulse for less than 3 seconds three times. For a smooth consistency allow food processer to work for at least 30 seconds continuously. Your first salsa is ready to serve!