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Pasillla Chili Pepper Salsa Recipe

The pasilla chili is a wrinkled-looking chili that is a staple in many Mexican recipes

and is one of the favorite chili peppers of Mexican moms to make delicious sauces.

Also known as black chili, it has an elongated shape, which can reach 15 to 20 centimeters long and 2 to 3 centimeters wide; it has a dark brown color and its surface is shiny and wrinkled. Regarding its hotness, it is considered to have a semi-spicy flavor. According to the Scoville scale, it is between 10,000 and 15,000 SHU units, which means that it is moderately hot.

Become a fan of the pasilla chili and prepare this delicious Pasilla salsa recipe and surprise your family with this unique salsa.

Pasilla Chili Salsa Served On a Table Prepare at Home

Its heat level is medium depending on the number of chili peppers you use, and it is very easy to make. Take a look at the recipe:


(4 Portions)


  1. Remove the tail and seeds that come inside of the Pasilla Peppers

  2. Heat a little water and prepare two pots. Add enough water to cover the ingredients.

  3. Place the tomatoes in one, the onion, the garlic, and a tablespoon of salt, in the other only the chili peppers.

  4. Cook for about 10 minutes both pots over high heat, avoid that the tomatoes crack.

  5. Once the chilis have a watery consistency and the tomatoes a dry green, remove them from the pan and let them rest for 10 minutes.

  6. Place all the ingredients in the blender, blend the ingredients a little, add 1 teaspoon of salt and 3 tablespoons of the water used in the chilies and blend again.

  7. Once everything is blended, place the sauce in a small saucepan over medium heat for 10 minutes to finish cooking and get a better taste.

This sauce is a favorite to go with Barbacoa tacos (or any taco really) but you can use it to add a bit of heat to any dish. Enjoy!

Let us know how it went and leave a comment here below, we would love to hear about your experience preparing this delicious salsa, or take a picture and tag us on Instagram @clocfood we may re-publish it on our feed.

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