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Ingredientes
- 3 ounce Dry pasilla chiles (otherwise known as pasilla-negro, don't use anchos!)
- 2 Tbsp. Oil
- 1 can (8-ounce) tomatoes -or possibly-
- 1/3 can (32-ounce) tomatoes
- 2 x Bay leaves
- 1 whl clove
- 3 x Cloves garlic
- 1/4 x Vinegar or possibly wine vinegar Cumin, oregano, salt to taste
Direcciones
- Pasilla Sauce: Heat the oil until warm in wok or possibly skillet, fry chiles just till they puff. Cut off stems and de-seed. Put into blender along with tomatoes, bay leaves, clove, garlic and vinegar. (Do not add in the leftover oil other than what clings to chiles.) Puree. Add in salt, oregano and cumin to taste. Let the flavors settle.
- Steam the fish or possibly scallops. Smother in sauce and add some slivered almonds. Cilantro garnish if you like.
- This sauce would also be great on tempeh, seitan or possibly grilled eggplant.
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 4 servings | |
| Calories 64 | |
| Calories from Fat 60 | 94% |
| Total Fat 6.83g | 9% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.73g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.13g | 0% |
