Pasilla Chili Sauce (Authentic Mexican Salsa)

In Mexico this might go into a broth, or be served with frijoles.

• 1 tablespoon lard or corn oil
• 3 chiles pasillas
• 3 tablespoons olive oil
• 2 tablespoons white vinegar
• 1 teaspoon crushed dried oregano
• Salt to taste
• 1/4 cup grated dry Monterey Jack cheese or to taste

METHOD

Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn. Drain on paper towels. Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt. Serve with cheese on top, or serve with cheese separate.

Yield: 1 cup

Contributor: Pamela Atwood

this recipe from www.inmamaskithchen.com

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