Drunken Pasilla, Prune and Orange Salsa

Name: Drunken Pasilla, Prune and Orange Salsa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 6 to 8 pasilla chiles (stemmed and seeded, about 2 ounces); 2 cloves garlic (with husks on); 1 cup boiling water; 1 cup beer; 1 cup freshly squeezed orange juice; 1 1/2 cups pitted prunes; 1 teaspoon kosher or coarse sea salt

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patijinich.com

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 3

Author : Pati Jinich

beer garlic orange juice

Ingredients

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6 to 8 pasilla chiles (stemmed and seeded, about 2 ounces)2 cloves garlic (with husks on)1 cup boiling water1 cup beer1 cup freshly squeezed orange juice1 1/2 cups pitted prunes1 teaspoon kosher or coarse sea salt

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Instructions

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Step 1

Set a skillet or comal over medium heat and, once hot, toast the chiles for about 1 minute per side, being careful not to burn them. Remove from heat.

Step 2

Roast, or char, the garlic cloves for about 6 to 8 minutes either on the same skillet or comal, or under a broiler for 3 to 4 minutes. Set aside and peel away the husks once the cloves have cooled.

Step 3

Place the toasted chiles in a medium saucepan and cover with the boiling water, beer and orange juice. Add the prunes to the pan and simmer for 8 to 10 minutes. Put the chiles, prunes and cooking liquid into a blender, along with the garlic and salt. Puree until smooth and serve.