Drunken Pasilla, Prune and Orange Salsa
Rate this recipe
- 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
- 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.
- 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.
- 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.
23comments inDrunken Pasilla, Prune and Orange Salsa
What does this pair well with?
Basically to top any taco, but especially Carnitas or Fried fish tacos, yum!
I wanted to ask 2 questions. I’m gluten-free and alchohol free…can you leave the beer out of this recipe and still have it taste really good? The pasilla chiles you use are not dried, correct? I’m going to have to figure out where I can buy fresh pasilla chiles if so. The recipe looks very delicious and so different! I guess I have a 3rd question. I’m thinking it would be delicious as a delicious coating for a Pork Roast!!
Hola Terry, thanks for choosing this recipe, you are going to love it! Yes, by all means leave the beer out and also yes, the pasilla chiles are by definition dried (in their fresh form they are actually chilaca chiles). I would recommend to use this salsa when making carnitas or barbacoa tacos, but I am pretty sure it will be delicious in a pork roast, enjoy!
This was delicious served on tacos made with your Carnitas!
Yay Susan, this Salsa Borracha on Carnitas tacos is my favorite combination 🙂
Are these dried or fresh chiles ?
Hi Lana, Pasilla chiles are dried Chilacas, so dried it is. Enjoy this salsa!
How long can you keep this salsa? Can it be frozen?
It will keep up to 5 days in the fridge and for a few months in the freezer. Enjoy, Trixia!
Sandra de Alfaro
Hi Patty! What do you serve it with? The drunken Pasilla Salsa!
I like to put it on my beef barbacoa sliders: https://patijinich.com/pati_2020/beef-barbacoa-sliders/
I’m intrigued by this recipe. What do you think it would go well with? Tamales?
It goes great with barbacoa or carnitas, or really anything like tacos, quesadillas, or antojitos.
Hola Pati! We just moved back to ca from morelos Mexico and I’m wanting to make sine of your delicious food for our friends. This sauce looks interesting…what would you put it on? Duck is the only thing that comes to mind…
So many things chips, meat…and especially my beef barbacoa: https://patijinich.com/pati_2020/beef-barbacoa-sliders/
Ohhhh I’ll bet it would be great with duck!
Hi pati im doing the brisket. Wrap. In banana. Leaves hopefully. It comes out good !! From san Antonio’s. Tecas i like ur show
Awesome, Hello San Antonio! 🙂
Hi Pati, my question is regarding “Bunuelos” I’m making your bunuelos this weekend for a fiesta,can you please tell me what’s the reason for letting the bunuelos air dry for awhile, then fry? Thank you for your time
Hola Dolores, So glad you are trying the bunuelos! Letting them dry before frying will help them crisp better.
Hello Pati!! I have all of your cookbooks and have learned SO much from you!!!! I was just wondering if you could tell me about your Cuban friend, Sabrina’s jewelry? It was beautiful and I would love to know where I can purchase…thanks and I LOVE your program and books!!!!! Deb
Hola Debra, Thank you so much for getting the cookbook & for watching!! I’m not sure where Sabrina got her jewelry.