| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 3 |
oz |
Dried pasilla chiles (otherwise known as pasilla-negro; do not use anchos!) |
| 2 |
tb |
Oil |
| 1 |
cn |
(8-oz) tomatoes -or- |
| 1/3 |
cn |
(32-oz) tomatoes |
| 2 |
|
Bay leaves |
| 1 |
|
Whole clove |
| 3 |
|
Cloves garlic |
| 1/4 |
|
Vinegar or wine vinegar |
|
|
Cumin; oregano, salt to taste |
INSTRUCTIONS
PASILLA SAUCE
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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