Tajin Dried Pasilla Chillies, 75g

Pasilla Chillies are dark in colour with wrinkled skin and have an earthy flavour with a medium to low heat and hints of dried fruit.

They are used extensively in moles and marinades but below is a great recipe for Borracha Salsa or 'Drunk Salsa' made with beer and tequila.

Recipes that use this ingredient:
Mexican Tortilla Soup

Recipe for Borracha Salsa
8 pasilla chillies, dry roasted
2 x Cloves of Garlic, peeled and roughly chopped
1 x Onion, peeled and roughly chopped
120ml Freshly Squeezed Orange Juice
200ml Beer (IPA works really well)
45ml Tequilla
Salt
Fresh Coriander
Crumbled Feta (Mexicans use Queso Anejo which is hard to find, feta is not a bad substitute, but you could also use pecorino romano). 

1. Remove the stalks from the chillies and discard the seeds. Rip them up into pieces and dry roast for 1-2 minutes.
2. Place the chillies in a small bowl, cover with boiling water and soak for 15 minutes. Then drain, discarding the liquid.
3. In a food processor, blitz up the chillies, garlic, onion, orange juice. Add in the tequilla and then gradually add in the beer.
4. Tip your salsa into a bowl and garnish with crumbled cheese and fresh coriander.

This salsa is brilliant with barbecued meats, grilled fish or just some cracking tortilla chips and a few beers.

Allergens: none

Ingredients: Pasilla dried chillies