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Mexican   -   Pasilla Sauce   adapted from The Well Filled Tortilla Cookbook by Wise and Hoffman

  • 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

Printer version   1 Votes - Yum: 5, Easiness: 3, Speed: 3, Overall: 3.66667 Rate this recipe

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