| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 3 | oz | Dried pasilla chiles |
| otherwise known as | ||
| pasilla-negro do not use | ||
| anchos! | ||
| 2 | T | Oil |
| 1 | 8-oz tomatoes -or- | |
| 1/3 | 32-oz tomatoes | |
| 2 | Bay leaves | |
| 1 | Whole clove | |
| 3 | Cloves garlic | |
| 1/4 | Vinegar or wine vinegar | |
| Cumin, oregano salt to | ||
| taste |
INSTRUCTIONS
From: jkandell@Violet.CCIT.Arizona.edu Date: Thu, 14 Jul 1994 03:18:05 -0400 (EDT) Pasilla Sauce: Heat the oil till hot in wok or skillet, fry chiles just until they puff. Cut off stems and de-seed. Put into blender along with tomatoes, bay leaves, clove, garlic and vinegar. (Don't add the leftover oil other than what clings to chiles.) Puree. Add salt, oregano and cumin to taste. Let the flavors settle. Steam the fish or scallops. Smother in sauce and add in some slivered almonds. Cilantro garnish if desired. This sauce would also be great on tempeh, seitan or grilled eggplant. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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