Serves: 5
Total Calories: 48
Cut the chiles into pieces and submerge into a bowl of hot water to cover, and soak 20 minutes. Put the soaked chiles in a blender jar and discard the water. Add the vinegar, tomato sauce, onion, cumin seed, and peppercorns. Blend until smooth. (The sauce will be about as thick as ketchup.) Heat the oil in a small saucepan add the sauce and cook, stirring, 3 minutes to blend the flavors. Transfer to a bowl and cool to room temperature. Stir in the tomato, cilantro, and salt. Transfer to a medium bowl and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pasilla Chile Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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