Mild Mexican passata
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g packet or bottle of passata, (about 500 ml)
- 2 or 3 spring onions, chopped
- 1 dried chilli pasilla, deseeded and finely chopped
- 1 large red banana pepper (a normal red bell pepper would be fine)
- A shake of Louisiana hot pepper sauce or Tabasco sauce
Mise en place
Method
- Add all of the ingredients to a pan and heat through. Add a little extra water if it looks too thick for your recipe.
- 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.
See also
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