Oaxacan Pasilla Pepper Salsa From Zanzibar’s Café

by Suzanne Heron.

Lightly grill 5 large Dry Smoked Pasilla or Anchos peppers dry in hot pan – both sides. Remove from heat, deseed and chop off stems. Soak in hot water for 30 minutes fully covered – weigh down if needed for immersion. Drain peppers and discard soaking water. Meanwhile, broil 1 lb fresh husked and washed tomatillos, and 4 cloves unpeeled garlic on a cooking sheet under burner till blackened slightly – turn over after 5 minutes. Let cool. Combine tomatillos and any liquid remaining in pan; soaked and drained peppers, 1 Tbsp toasted whole cumin seeds, peeled roasted garlic, salt and pepper and 2 tsp sugar in food processor. Blend well. Serve warm with your favourite dishes!

Chef Mo,  Zanzibar’s Café, 1164 Stellys X Rd, Brentwood Bay, 250-544-1475, www.zanzibarcafe.ca. This is great as a dressing on Heuvos Rancheros or other egg dishes, Roast Chicken or Ribs!