Pasilla Salsa  (Salsa de Pasilla)



   * 5 pasilla chilis (chiles pasilla)
   * 5 cloves of garlic
   * 1 chunk of queso fresco (farmer's cheese may be substituted)
   * salt


1. Hollow out, toast and soak the chilis.

2. 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.

3. Serve with queso fresco sprinkled on top.

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