 |
 Mexican - Pasilla Sauce
adapted from The Well Filled Tortilla Cookbook by Wise and Hoffman
|
Description
|
|
|
|
Ingredients
|
- 1/2 Cup Red Wine Vinegar
- 3 Tablespoons Sugar
- 1/3 Tablespoon Water
- 1 Medium Red Onion -- finely chopped
- 10 Large Pasilla Chiles
- 1/2 Cup Fresh Mint
|
|
Directions
|
In a small non-reactive saucepan, bring vinegar, water and sugar to boil. Remove immediately. Place onion in a bowl. Pour mixture over and set aside for 15 minutes. Place chiles in saucepan and bring to boil in water. Reduce heat and simmer until chiles are soft about 5 minutes. Remove from heat. Reserve cooking water. In food processor or blender puree chiles, mint and half cup cooking water. Lift onions from liquid, add them along with 2 tablespoons of vinegar. Stir to combine. Use immediately or refrigerate for 2 weeks.
|
|
Serves
|
1
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version