5 Pasilla dried peppers or chili pods2 Garlic cloves1/2 lb Queso fresco (fresh cheese) or monterrey jack
Salsa de Chile Pasilla con Queso
1. Hollow out, toast and soak the chiles pasilla. 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 o ranchero sprinkled on top.