The deep, fruity flavor of toasted pasilla chiles pairs wonderfully with smoky charred asparagus. Bright, tangy vinegar and smooth Mexican crema add balance to the flavorful sauce, which works equally as well with grilled meats, fish or other vegetables.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients
Serves 4
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3 Tablespoons Granulated Pasilla Chiles
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3 Tablespoons Olive Oil, divided
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1 Medium Onion, chopped
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4 Cloves Of Garlic, minced
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4 Tablespoons Water, divided
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1/2 Cup Mexican Crema Or Creme Fraiche
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1 Teaspoon Kosher Sea Salt Flakes, plus extra for asparagus
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1 Teaspoon Balsamic Vinegar
Directions
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Place medium skillet over medium-high heat. Add Granulated Pasilla Chiles and toast for 2 to 3 minutes.
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Add 1 tablespoon olive oil and onions to pan and cook for 5 minutes. Add garlic, and cook for 2 minutes more.
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Add 2 tablespoons of water to pan. When water has evaporated, scoop out half of the onion, garlic and chiles and transfer to a blender. Add crema, salt, vinegar, remaining oil and water, and process until smooth.
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Pour sauce over onions and chiles in skillet. Cook until sauce is thick and tight, about 2 minutes.
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Place trimmed asparagus spears over a very hot grill. Turn once or twice to cover asparagus with a crisp char. Transfer to a plate, sprinkle with salt and adorn liberally with creamy pasilla chile sauce.