Drunken Pasilla, Prune and Orange Salsa
Salsa Borracha de Pasilla, Ciruela y Naranja
Recipe Yield
3 cups
Cooking time
25 minutes
Rate this recipe
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
To Prepare
- 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.
Comments
19comments inDrunken Pasilla, Prune and Orange Salsa
Susan Williamson
Apr 09
This was delicious served on tacos made with your Carnitas!
Pati Jinich
Apr 11
Yay Susan, this Salsa Borracha on Carnitas tacos is my favorite combination 🙂
Lana Butler
Sep 03
Are these dried or fresh chiles ?
Pati Jinich
Sep 05
Hi Lana, Pasilla chiles are dried Chilacas, so dried it is. Enjoy this salsa!
Trixia Chisholm
Nov 17
Hola Pati!
How long can you keep this salsa? Can it be frozen?
Gracias!!
Pati Jinich
Nov 21
It will keep up to 5 days in the fridge and for a few months in the freezer. Enjoy, Trixia!
Sandra de Alfaro
Aug 04
Hi Patty! What do you serve it with? The drunken Pasilla Salsa!
Pati Jinich
Aug 07
I like to put it on my beef barbacoa sliders: https://patijinich.com/pati_2020/beef-barbacoa-sliders/
Jasmine
Jul 31
Hola Pati,
I’m intrigued by this recipe. What do you think it would go well with? Tamales?
Pati Jinich
Aug 08
It goes great with barbacoa or carnitas, or really anything like tacos, quesadillas, or antojitos.
Jasmine
Jul 25
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…
Pati Jinich
Aug 07
So many things chips, meat…and especially my beef barbacoa: https://patijinich.com/pati_2020/beef-barbacoa-sliders/
Donna
Aug 07
Ohhhh I’ll bet it would be great with duck!
patty Pacheco
Dec 11
Hi pati im doing the brisket. Wrap. In banana. Leaves hopefully. It comes out good !! From san Antonio’s. Tecas i like ur show
Pati
Dec 11
Awesome, Hello San Antonio! 🙂
dolores
Sep 12
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
Pati
Sep 12
Hola Dolores, So glad you are trying the bunuelos! Letting them dry before frying will help them crisp better.
Debra Stoykovich
Jun 01
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
Pati
Jun 02
Hola Debra, Thank you so much for getting the cookbook & for watching!! I’m not sure where Sabrina got her jewelry.