Salsa de Chile Pasilla Oaxaqueño y Miltomate (Chile and Tomatillo Salsa)
This recipe comes to us from Iliana de la Vega from El Naranjo restaurant in Austin, TX. Its rich spiciness enhances slow-roasted carnitas, grilled chicken, and more.
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Ingredients
- 6 pasilla chiles, preferably Oaxacan, stemmed and seeded
- 10 tomatillos, husked and rinsed
- 1 clove garlic
- Kosher salt, to taste
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