Mild Mexican passata

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Mild Mexican passata
Mild Mexican passata

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Pizza sauce


Thickened up more, this makes a good covering for a pizza base.

Paul R Smith
Servings:Serves 2
Calories per serving:148
Ready in:20 minutes
Prep. time:15 minutes
Cook time:5 minutes
Recipe author:Chef
First published:17th January 2013
Mild Mexican passata, the ingredients

Not really a recipe, just opening a packet, adding a few ingredients and heating them up, although you do need Pasilla chillies which you can probably only get from specialist suppliers.

I made this to go with Mexican fishballs in tomato sauce, which it did, admirably. A great recipe in which to try out any of your dried mild chillies.

The pasilla gave it a really nice bitter chocolaty flavour.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place


  1. Add all of the ingredients to a pan and heat through. Add a little extra water if it looks too thick for your recipe.
  2. As I had plenty of time when I made this, I did not rehydrate the chilli first. I crushed the dried pasilla chilli, discarded the seeds, added everything to a pan, heated it up, left it for an hour or two and then reheated to serve.

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