Mild Mexican passata: Difference between revisions
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|description=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 | |description=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 | ||
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<!-- /seo --> | <!-- /seo --> [[Passata|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 [[:Category:Tex-Mex ingredients (supplier)|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. | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
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|TotalCalories = 297 | |TotalCalories = 297 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 5 minutes | |CookTime = 5 minutes | ||
|Image = [[Image:Mild Mexican passata recipe.jpg|alt=Electus]] | |Image = [[Image:Mild Mexican passata recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
</ | <tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Pizza sauce</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">Thickened up more, this makes a good covering for a pizza base.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
[[Image:Mild Mexican passata ingredients.jpg|thumb|300px|right|Mild [[Mexican]] | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 500g packet or bottle of [[passata]], (about 500 ml) | | 500g packet or bottle of [[passata]], (about 500 ml) | ||
Revision as of 11:17, 28 December 2021
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.
| Mild Mexican passata | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 148 |
| Ready in: | 20 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
|
Best recipe reviewPizza sauce 4.5/5 Thickened up more, this makes a good covering for a pizza base. |
[[Image:Mild Mexican passata ingredients.jpg|thumb|300px|right|Mild Mexican
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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