Recipe - Pasilla Sauce

2 ounce Dried Pasilla; deseeded,
destemmed; deveined, and
broken up
Little oil
2 Cloves garlic; chopped
Oregano
Cumin seed
2 Bay leaves; broken up
1 Whole clove
One fourth (up to)
One half cn (large) whole tomatoes and
juice
Balsamic vinegar
Peach jam (or some other
jam)

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 PasillaNegro.

On low heat, fry about 2oz of deseeded, destemmed, deveined, 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 One fourth One half 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

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