Black salsa from La Pasadita

Mmmm, black salsa.

The recent La Pasadita thread (actually I think its a Wicker Park taco thread) on the Eating Out section has given me a taste for La Pasadita salsa. Does anyone know what the black stuff is made out of? Or even know its name? Is it a La Pasadita concoction or a standard table salsa?

MJ

I believe its from fire roasting the vegetables
that are used to make the salsa. Perhaps they
use a darker colored chile too.

They most likely use pasilla chiles- sometimes referred to as black chiles. Ancho chiles would be my second guess. I imagine that they dry roast or fry the chiles until they begin to char, further darkening the end product. The chiles are then rehydrated and blended with tomatillos.

I was at the La Pasadita on the east side of the street last week and didn't see any black salsa. I'm guessing this salsa might be served only at the west-side-of-the-street La Pasaditas...?

I believe you're right David. The only one that serves it is the southernmost Pasadita on the west side of the street.

The main ingredient in La Pasadita's black salsa is charred jalapeños. At least that's what they told me when I asked. Good stuff.

I tried la Pasadita for the first time last week and I thought the steak tacos were delicious, really nice flavor and I love the heavy cilantro, garlic and onion taste.

2 reservations however:

Don't eat them in your car! I did this and my car still has not aired out and it has been a week!

The one I went to only has green sauce and it is tasty but very mild. I wish there was a way to add some heat to these nice tacos.

Snark wrote:The one I went to only has green sauce and it is tasty but very mild. I wish there was a way to add some heat to these nice tacos.

This will not always be the case. I'll bet the salsa recipe goes something like this:

X amt of tomatillos
x amt of tomatoes
x amt of onions
x amt of cilantro
X amt of garlic
x amt of vinegar
x amt of salt
x amt of jalapenos

There will DEFINITELY be times that the standard green salsa will provide PLENTY of heat. It just depends on the heat of the peppers used. Not all jalapenos are equally as hot. As an avid fan of the La Pasadita/Las Asadas mini chains, trust me on this one. You just got a watery batch (as my friends and I call it) on your visit. The heat varies from time to time. I have brought this issue up with the workers from time to time when the salsa lacks kick to no avail. I will have to remember next time I run into the owner at Las Asadas.

I'm not sure, but I think it's tomatillo base (with dried peppers blended in). I doubt it's more than that and salt.

PS Snark: my buddy ate 4 tacos late night before the Chicago marathon. I am not kidding, and I heard no stories about it. I cannot believe that's true, but it is.

I have trouble with 2 of them, they will rip your insides out, despite being great going down.

lthmail312 wrote:I'm not sure, but I think it's tomatillo base (with dried peppers blended in). I doubt it's more than that and salt.

PS Snark: my buddy ate 4 tacos late night before the Chicago marathon. I am not kidding, and I heard no stories about it. I cannot believe that's true, but it is.

I have trouble with 2 of them, they will rip your insides out, despite being great going down.

I can't resist:

um..."tomatillo base(?) with dried peppers blended in" ???

whatever

try the ratios posted just ahead of yours

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I also have never had a LP taco(not my favorites by a loooooong shot), quote, "rip (your) insides out."

to each his own perceived gastrointestinal discomfort