Recipe: Salsa with Pasilla Peppers

You are all missing the main ingredient for the baja fresh salsa. It is the Pasilla chile. Buy a bag and smell it. You either have to toast it and soak it or just soak it. Here is a recipe off the top of my head. I've been looking for this recipe for a while. I found a recipe for salsa borracha(drunken salsa)in The Great Salsa Book by Mark Miller. So here goes what I'm going to try tonight or tomorrow.

10 to 12 seeded stemmed roasted & soaked pasilla chiles* (if the water is to bitter from the soaked chiles use 1/2 cup cold water).
6 to 8 blackened roma tomatoes
1/2 onion sauted with 1 clove garlic
1/2 tsp ground roasted cumin
1/2 tsp ground toasted oregano
1 tsp salt
1 tsp sugar

Blend all of this as final product not to thin. Just pulse in blender carefully. It's a little easier in food processor.

Then add a cup or so of pico de gallo. I shouldn't have to add the recipe for this. Just look at baha fresh's pico its diced tomato jalepeno onion lime cilantro and salt to taste.

*TOASTING AND REHYDRATING CHILES
Roast pepper in a 250 degree F oven for 2-3 minutes.

Put in pot and add enough hot water to cover. Let stand 20 minutes (if chile juice is bitter discard)

Good luck all, let me know if you like this recipe.