Pasilla Chili Sauce (Authentic Mexican Salsa) - cooking recipe

Ingredients

1 tablespoon lard or 1 tablespoon corn oil
3 pasilla chiles
3 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon crushed dried oregano
salt
1/4 cup grated monterey jack cheese (to taste)

Preparation

Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.
Drain on paper towels.
Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
Serve with cheese on top, or serve with cheese separate.