drunken pasilla prune orange salsa

Drunken Pasilla, Prune and Orange Salsa

Drunken Pasilla, Prune and Orange Salsa

Salsa Borracha de Pasilla, Ciruela y Naranja

Recipe Yield

3 cups

Cooking time

25 minutes

Rate this recipe

5 from 4 votes

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

  1. Lana Butler

    Sep 03

    Are these dried or fresh chiles ?

    1. Pati Jinich

      Sep 05

      Hi Lana, Pasilla chiles are dried Chilacas, so dried it is. Enjoy this salsa!

  2. Trixia Chisholm

    Nov 17

    Hola Pati!

    How long can you keep this salsa? Can it be frozen?

    Gracias!!

    1. Pati Jinich

      Nov 21

      It will keep up to 5 days in the fridge and for a few months in the freezer. Enjoy, Trixia!

  3. Sandra de Alfaro

    Aug 04

    Hi Patty! What do you serve it with? The drunken Pasilla Salsa!

    1. Pati Jinich

      Aug 07

      I like to put it on my beef barbacoa sliders: https://patijinich.com/pati_2020/pati_2020/beef-barbacoa-sliders/

  4. Jasmine

    Jul 31

    Hola Pati,
    I’m intrigued by this recipe. What do you think it would go well with? Tamales?

    1. Pati Jinich

      Aug 08

      It goes great with barbacoa or carnitas, or really anything like tacos, quesadillas, or antojitos.

  5. 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…

    1. Pati Jinich

      Aug 07

      So many things chips, meat…and especially my beef barbacoa: https://patijinich.com/pati_2020/pati_2020/beef-barbacoa-sliders/

    2. Donna

      Aug 07

      Ohhhh I’ll bet it would be great with duck!

  6. 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

    1. Pati

      Dec 11

      Awesome, Hello San Antonio! 🙂

  7. 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

    1. Pati

      Sep 12

      Hola Dolores, So glad you are trying the bunuelos! Letting them dry before frying will help them crisp better.

  8. 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

    1. Pati

      Jun 02

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

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