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salsa, fresh salsa

Salsa de Chile Chilaca

Author Vianney Rodriguez


  • 6 fresh chilacas
  • 2 garlic cloves
  • ½ medium onion
  • 1 tsp oregano
  • Salt
  • Pepper
  • Water


  1. Place the chilacas, garlic and onion on a baking sheet.
  2. Place under broiler, until charred. 5 to 7 minutes.
  3. Be sure to watch the garlic, it will char quickly.
  4. Remove from broiler cover with dish towel and allow to steam for about 5 minutes.
  5. Remove charred skin, stem and seeds.
  6. Remove skin from garlic and onion.
  7. Place chilacas, garlic, onion and oregano into a molcajete or blender along with a splash of water.
  8. Puree until smooth.
  9. Season to taste with salt and pepper.