Oaxacan chile pasilla table sauce (Salsa de chile pasilla de Oaxaca) from Mercados: Recipes from the Markets of Mexico (page 173) by David Sterling

  • tomatillos
  • dried pasilla de Oaxaca chiles
  • Serves : 1 cup

  • EYB Comments

    Can substitute a combination of pasilla chiles and canned chipotle chiles in adobo for pasilla de Oaxaca chiles.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oaxacan-style “pizzas” (Tlayudas); Summer soup of squash vines and blossoms, zucchini, and wild herbs (Caldo de chepil); Tamale with wild greens (Tamal de chepil); Tamale with black bean paste and avocado leaves (Tamale de frijol); Tamale with chicken and yellow mole (Tamal de mole amarillo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of pasilla chiles and canned chipotle chiles in adobo for pasilla de Oaxaca chiles.

  • sometimes on April 12, 2026

    Made as written except that I had to add a small amount of water to the first blend in my relatively large blender. Smoky, rich, slightly tangy and with just a little fruitiness, I really enjoyed the salsa. No heat to speak of and I’d leave the seeds in or add a couple arbols in the future for some punch. I’ve previously made a similar salsa with substantially less chile, and at the time thought it could have used less still, but sometimes more is more I guess. Always appreciate Sterling’s precise recipe writing

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