SALSA DE CHILE PASILLA - Bold, Spicy, and Addictive

Salsa de Chile Pasilla in a bowl — deep red-brown salsa made with pasilla and árbol chiles, served with tortilla chips.

Salsa de Chile Pasilla Recipe – Tangy and Straightforward

Introduction

This salsa is a sleeper hit. It’s not flashy or complicated, but the payoff is huge: smoky depth from pasilla, a kick of heat from chile de árbol, tangy brightness from tomatillos, and the sweetness of charred garlic. With so few ingredients, it comes together quickly, but once you taste it, you’ll wonder why you haven’t been making it forever.

For me, it’s the salsa I want with a pile of chips and zero interruptions. But it really shines on tacos, especially lengua, where its acidity cuts through all that richness beautifully.

Why This Salsa Works

• Balanced Heat – Pasilla brings smoke and depth, árbol adds just enough fire.

• Super Versatile – A killer dip, but also works on tacos, grilled meats, or roasted veggies.

• Old-School Prep – Toasting, simmering, steeping… classic techniques that deliver bold flavor.

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Ingredients

YIELD: 1 pint

• 210g tomatillos, whole (about 6–7)

• 170g Roma tomatoes, whole (about 2 medium)

• 40g pasilla chiles, seeded and stemmed (about 2 large pods)

• 30g garlic, whole in peels (about 5–6 cloves)

• 2g chile de árbol, whole (about 2 pods)

• 5g Diamond Crystal kosher salt (about 1 tsp)

• 4g chicken bouillon powder (about 1 tsp)

• 600g water, divided (about 2 ½ cups)

Instructions

1. Cook the base – Place tomatoes, tomatillos, and 375g (1 ½ cups) of water in a pot. Cover and simmer over medium heat until tender but still whole, about 10 minutes. Remove and set aside.

2. Steep the chiles – Bring the remaining 225g (1 cup) of water to a boil. On a comal or skillet, toast the pasilla and árbol until fragrant and just turning tobacco-colored. Transfer to a bowl, cover with boiling water, and weigh down. Steep 25 minutes until tender.

3. Char the garlic – On the comal, cook the garlic in its skin until blackened and soft. Peel and reserve.

4. Blend the salsa – Add garlic, softened chiles, and a splash of chile soaking liquid to a blender. Purée until smooth, adding more liquid if needed. Add cooked tomatoes and tomatillos and blend on low until smooth.

5. Season & serve – Stir in salt and bouillon. Taste and adjust. Serve warm or chilled.

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Tools I Used

• Comal – for toasting chiles and garlic

• Saucepot with lid – for simmering tomatoes and tomatillos

• High-powered blender – for a smooth finish

Tips & Tricks

• Mind the Toasting – Pull chiles off the comal as soon as they darken; too far and they’ll go bitter.

• Adjust Heat – One árbol chile = a nudge of spice. Add more if you want it fiery.

• Try It On – Lengua tacos, grilled steak, roasted cauliflower, or just a bowl of chips.

Make It & Show Me

If you make this Salsa de Chile Pasilla, tag me @goatboyintl so I can see it. Pro tip: hide a bowl for yourself before everyone else finds it.