Pasilla Salsa

• 3 to 5 pasilla chiles, at least 1 ounce, to taste
• 2 tablespoons lard or neutral oil, like corn or grapeseed
• 4 small tomatoes, cored and chopped
• Salt and black pepper to taste
• 2 garlic cloves, peeled
• 1/2 large white onion, peeled and chunked

1. Soak the pasillas in hot water to cover until they are quite soft, about 10 minutes.
2. Meanwhile, put the lard in a small saucepan over medium heat; a minute later, add the tomatoes, along with some salt and pepper.
3. Cook, stirring occasionally, until soft, about 10 minutes.
4. Drain the chiles and reserve some of their soaking liquid.
5. Remove their stems and seeds; tear each into several pieces as you do so.
6. Combine in a blender with the tomatoes, garlic, onion, and a little of the soaking liquid.
7. Puree, adding more liquid if necessary to allow the machine to do its work.
8. Taste and adjust the seasoning, then serve warm or refrigerate.

chiles, lard, tomatoes, salt, garlic, white onion

Taken from www.epicurious.com/recipes/food/views/pasilla-salsa-385766 (may not work)