Name: Pasilla Sauce
Ingredients: 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 (up to); 1/2 cn (large) whole tomatoes and juice; Balsamic vinegar; Peach jam (or some other jam)

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	California	Sauce	4	Servings

INGREDIENTS

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 (up to)
1/2	cn	(large) whole tomatoes and juice
		Balsamic vinegar
		Peach jam (or some other jam)

INSTRUCTIONS

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.
jonathan kandell, tucson, arizona  <jkandell@ccit.arizona.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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