Pasilla de Oaxaca chillies are a thin-skinned hot chilli that is smoked over fern fronds. Being a lover of all things smoked, I fell in love with them when I first tasted them during the month we spent in magic Oaxaca. I made this sauce using my basic salsa recipe of rehydrated chillies, tomatoes blistered over a gas flame, red onion, garlic and salt. I make variations on this salsa recipe with different chillies - guajillo, cascabel, serrano, mora - each with a unique flavour. I had some chimichurri left over from the other night, so used this as a marinade for the chicken. A bed a black beans, some local avocado and that was it.
BARBECUED CHICKEN WITH SALSA DE PASILLA DE OAXACA
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