Appetizers Fruits Pati Jinich Sauces Vegetarian


By Pati’s Mexican Table 

It’s Pot Luck Party day at Pati’s house! Today, she’s having some friends over and this time everyone’s contributing to the meal — no one shows up empty-handed. Pati also welcomes home design expert Sabrina Soto, who is bringing along one of her favorite Cuban recipes.

Salsa Borracha de Pasilla, Ciruela y Naranja

Makes about 3 cups salsa


– 6 to 8 Pasilla Chiles (2 ounces), stemmed and seeded
– 2 garlic cloves with skin on
– 1 cup boiling water
– 1 cup beer
– 1 cup orange juice
– 1 ½ cups prunes
– 1 teaspoon salt


Set a comal or skillet over medium heat, once hot, toast chiles for about a minute per side. Remove from heat.

Roast or char the garlic cloves for about 6 to 8 minutes either on the same comal or under the broiler, once they have cooled, remove the skin.

In a medium sauce pan, place toasted chiles, cover with boiling water, beer and orange juice. Add prunes and simmer 8 to 10 minutes. Puree the chile mixture and cooking liquid along with the garlic and salt. Serve.

Still hungry?… See more recipe’s from Pati’s Mexican Table