Pasilla sauce

Yield: 4 Servings

Measure Ingredient
2 ounces Dried Pasilla; de-seeded, de-stemmed; de-veined, and broken up
\N \N Little oil
2 \N Cloves garlic; chopped
\N \N Oregano
\N \N Cumin seed
2 \N Bay leaves; broken up
1 \N Whole clove (up to)
½ can (large) whole tomatoes and juice
\N \N Balsamic vinegar
\N \N Peach jam (or some other jam)

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 ¼ - ½ 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.

jonathan kandell, tucson, arizona <jkandell@...> CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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