Recipe

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• 3 pasilla chiles
• 2 tbsp olive oil
• 2 small tomatillos, husks removed and rinsed
• 3/4 cup water
• 2 garlic cloves, unpeeled
• 2 tbsp small white onions, finely chopped
• 1/4 tsp sea salt (to taste)

• 1 Heat oil in a heavy frying pan.
• 2 Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
• 3 Remove chiles with slotted spoon and place on paper towels to drain.
• 4 In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
• 5 Remove from pan and drain on paper towels. (Do not discard oil yet).
• 6 Peel the garlic when cool enough to touch.
• 7 Place water in blender jar. Add the tomatillos and peeled garlic.
• 8 Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
• 9 Blend all for about 30 seconds to a puree texture.
• 10 Heat oil in frying pan again.
• 11 Add onion and saute gently until translucent but not browned. About 1 minute.
• 12 Add chile mixture from blender and salt.
• 13 Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.