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)
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.
Ingredients: Pasilla dried chillies
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