Oaxacan-Style Tomatillo Salsa
Smoky Oaxacan tomatillo salsa with Pasilla de Oaxaca chiles. Great for chips, tacos, or enchiladas. Easy to make and stores well.
A smoky rustic salsa that’s perfect for serving with tortilla chips, but can also be used as a sauce for enchiladas or a condiment for tacos.
Submitted by: Chasity M. from Chicago, IL
Yield: 4 Servings
- Soak rehydrated Pasilla de Oaxaca chiles for smoky flavor, then boil tomatillos until soft but not mushy.
- Blend briefly with reserved tomatillo water, then simmer the salsa 15 minutes to concentrate flavors.
- Let the salsa rest for at least an hour. Adjust brightness with lime or vinegar and heat by changing chiles.
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Preparation Instructions:
1. Remove stems and seeds from chiles.
2. Rinse husked tomatillos under cold water.
3. Place chiles in a pan and cover with water, bring to a boil then turn off the heat, let soak 15 minutes.
4. Place rinsed tomatillos in a pan and cover with water, bring to a boil, then simmer 10-15 minutes until they are cooked through (pale and soft) but not split or mushy. Reserve a 1/4 cup of the tomatillo water for blending.
5. Drain the chiles and place all the ingredients listed above (except the salt) in a food processor with your reserved tomatillo water and process for about 45 seconds or until blended (we don’t want it to be a puree just blended)
6. Put the blended salsa and 1 teaspoon of salt in a saucepan over low heat and gently simmer for 15 minutes to thicken the sauce and concentrate flavors. Add additional salt to taste.
The salsa tastes best if allowed to rest for an hour.
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More About This Recipe
For extra tang and brightness add a tablespoon of apple cider vinegar or fresh lime juice. For a slightly less spicy salsa, use half Pasilla de Oaxaca chiles and half Pasilla Negro Chiles.
Frequently Asked Questions
What are Pasilla de Oaxaca chiles and can I substitute them?
Pasilla de Oaxaca are smoked, medium-heat dried chiles that give this salsa its signature smoky taste. If you cannot find them, try pasilla negro, guajillo, or a mix of pasilla negro and pasilla de Oaxaca for a milder result. Ancho will work but has less smoke.
Can I roast or char the tomatillos instead of boiling them?
Yes. Roasting or charring tomatillos on a comal or under the broiler adds extra smokiness. Roast until soft and lightly blackened, then cool before blending. If you roast, you may not need to reserve tomatillo cooking water; add a splash of water if the blender needs more liquid.
How do I control the heat level of this salsa?
Reduce heat by using fewer Pasilla de Oaxaca chiles, removing seeds and stems, or substituting half with milder pasilla negro. Increase brightness with lime or vinegar to balance heat. Taste as you go and adjust before the final simmer.
Can I use a blender instead of a food processor?
Yes. Use short pulses so the salsa stays slightly chunky and not fully pureed. Add the reserved tomatillo water a little at a time to reach the desired texture.
How long will this salsa keep and how should I store it?
Store cooled salsa in an airtight container in the refrigerator for 4 to 7 days. You can freeze it up to 3 months in a freezer-safe container. Thaw in the fridge and reheat gently.
Can I make this salsa ahead of time?
Absolutely. The flavors improve after resting for at least an hour, and the salsa often tastes even better the next day. Reheat gently over low heat or serve at room temperature.
What if my salsa is too thin or too thick?
To thicken, simmer the salsa a bit longer uncovered until it reduces. To thin, stir in small amounts of the reserved tomatillo water or plain water until you reach the right consistency.
Do I need the roasted granulated garlic or can I use fresh garlic only?
You can use just fresh garlic. The roasted granulated garlic adds a deeper roasted note, but fresh garlic works fine. If you prefer a richer garlic flavor, roast a clove and add it in place of the granulated version.
What are Pasilla de Oaxaca chiles and can I substitute them?
Pasilla de Oaxaca are smoked, medium-heat dried chiles that give this salsa its signature smoky taste. If you cannot find them, try pasilla negro, guajillo, or a mix of pasilla negro and pasilla de Oaxaca for a milder result. Ancho will work but has less smoke.
Can I roast or char the tomatillos instead of boiling them?
Yes. Roasting or charring tomatillos on a comal or under the broiler adds extra smokiness. Roast until soft and lightly blackened, then cool before blending. If you roast, you may not need to reserve tomatillo cooking water; add a splash of water if the blender needs more liquid.
How do I control the heat level of this salsa?
Reduce heat by using fewer Pasilla de Oaxaca chiles, removing seeds and stems, or substituting half with milder pasilla negro. Increase brightness with lime or vinegar to balance heat. Taste as you go and adjust before the final simmer.
Can I use a blender instead of a food processor?
Yes. Use short pulses so the salsa stays slightly chunky and not fully pureed. Add the reserved tomatillo water a little at a time to reach the desired texture.
How long will this salsa keep and how should I store it?
Store cooled salsa in an airtight container in the refrigerator for 4 to 7 days. You can freeze it up to 3 months in a freezer-safe container. Thaw in the fridge and reheat gently.
Can I make this salsa ahead of time?
Absolutely. The flavors improve after resting for at least an hour, and the salsa often tastes even better the next day. Reheat gently over low heat or serve at room temperature.
What if my salsa is too thin or too thick?
To thicken, simmer the salsa a bit longer uncovered until it reduces. To thin, stir in small amounts of the reserved tomatillo water or plain water until you reach the right consistency.
Do I need the roasted granulated garlic or can I use fresh garlic only?
You can use just fresh garlic. The roasted granulated garlic adds a deeper roasted note, but fresh garlic works fine. If you prefer a richer garlic flavor, roast a clove and add it in place of the granulated version.
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