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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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]]. | 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]]. | ||
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The pasilla gave it a really nice bitter chocolaty flavour. | The pasilla gave it a really nice bitter chocolaty flavour. | ||
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|TotalCalories = 297 | |TotalCalories = 297 | ||
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[[Image:Mild Mexican passata ingredients.jpg|thumb|300px|right|Mild [[Mexican]] | [[Image:Mild Mexican passata ingredients.jpg|thumb|300px|right|Mild [[Mexican]][[Passata|passata]], the ingredients]] | ||
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| 500g packet or bottle of [[passata]], (about 500 ml) | | 500g packet or bottle of [[passata]], (about 500 ml) | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/mildmexicanpassata|#mildmexicanpassata]] [[Special:Search/dried|#dried]] [[Special:Search/passata|#passata]] [[Special:Search/redbellpepper|#redbellpepper]] [[Special:Search/chilli|#chilli]] [[Special:Search/mexican|#mexican]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/chillipasilla|#chillipasilla]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/driedpasillachilli|#driedpasillachilli]] [[Special:Search/tabascosauce|#tabascosauce]] | ||
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Latest revision as of 17:16, 11 April 2024
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. |
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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