5 pasilla chiles 5 cloves of garlic 1 chunk of queso fresco (farmer's cheese may be substituted) salt
Hollow out, toast and soak the chilis.In a molcajete, grind up the garlic and the chili in the water in which the chilis were soaked. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) Add salt.Serve with queso fresco sprinkled on top.
Enjoy this delicious Pasilla salsa Mexican recipe!