Drunken Pasilla, Prune and Orange Salsa

drunken pasilla prune orange salsa

Drunken Pasilla, Prune and Orange Salsa
Print Recipe
3 cups salsa Salsa Borracha de Pasilla, Ciruela y Naranja
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.
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.

6 comments on “Drunken Pasilla, Prune and Orange Salsa”

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  1. Hi pati im doing the brisket. Wrap. In banana. Leaves hopefully. It comes out good !! From san Antonio’s. Tecas i like ur show

    Reply

  2. 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

    Reply

  3. 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

    Reply

    1. Hola Debra, Thank you so much for getting the cookbook & for watching!! I’m not sure where Sabrina got her jewelry.

      Reply