Side Pannel
Pasilla Sauce
Ingredients List
- 2 oz Dried Pasilla; de-seeded,
- -de-stemmed; de-veined, and
- -broken up
- Little oil
- 2 Cloves garlic; chopped
- Oregano
- Cumin seed
- 2 Bay leaves; broken up
- 1 Whole clove
- 1/4 -(up to)
- 1/2 cn (large) whole tomatoes and
- -juice
- Balsamic vinegar
- Peach jam (or some other
- -jam)
Directions
Made this last week and it turned out delicious. This sauce is based on
the dried Pasilla chile, which is also known in parts of California and
Arizona as Pasilla-Negro.
On low heat, fry about 2oz of de-seeded, de-stemmed, de-veined, and broken
up pasilla in a little oil until they're soft. For the last minute or so
add in 2 chopped cloves of garlic, some oregano, a little cumin seed, 2
broken
up bay leaves, and 1 whole clove. Don't use so much oil that you have lots
of excess left over.
Add it all to a blender, along with 1/4 - 1/2 large can of whole tomatoes
and its juice. Blend all till it's a smooth paste, about the consistency
of thick spaghetti sauce.
Remove into a bowl. Now temper the sauce with balsamic vinegar, adding a
little at a time until it tastes good. The sauce should not taste of
vinegar, add it till you just can taste it. Then add peach jam (or some
other jam), a tiny bit at a time, until the desired degree sweetness. The
sauce should not taste too sweet.
Let sit for at least an hour so the flavors meld. Serve over sauted shrimp
or steamed tempeh, etc.
the dried Pasilla chile, which is also known in parts of California and
Arizona as Pasilla-Negro.
On low heat, fry about 2oz of de-seeded, de-stemmed, de-veined, and broken
up pasilla in a little oil until they're soft. For the last minute or so
add in 2 chopped cloves of garlic, some oregano, a little cumin seed, 2
broken
up bay leaves, and 1 whole clove. Don't use so much oil that you have lots
of excess left over.
Add it all to a blender, along with 1/4 - 1/2 large can of whole tomatoes
and its juice. Blend all till it's a smooth paste, about the consistency
of thick spaghetti sauce.
Remove into a bowl. Now temper the sauce with balsamic vinegar, adding a
little at a time until it tastes good. The sauce should not taste of
vinegar, add it till you just can taste it. Then add peach jam (or some
other jam), a tiny bit at a time, until the desired degree sweetness. The
sauce should not taste too sweet.
Let sit for at least an hour so the flavors meld. Serve over sauted shrimp
or steamed tempeh, etc.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
