Serves: 5
Total Calories: 40
1. Heat a dry skillet over medium heat and toast the chiles, turning, until aromatic and slightly blistered. (Do not burn, or the chiles will be bitter.) Cut the chiles open and discard the seeds and veins. Submerge into a bowl of hot water to cover and soak 25 minutes.
2. Meanwhile, heat the oil in the same skillet and fry the tomatoes, onion, and garlic, stirring frequently, until starting to brown, 6 to 8 minutes. Transfer to a blender.
3. Drain the soaked chiles and add them to the blender with the oregano and thyme. Blend as smoothly as possible.
4. Pour the sauce through a strainer into a saucepan. Discard the bits of skin and debris left in the strainer. Add the salt and bring to a boil over medium heat. Reduce the heat to low, cover and simmer 15 minutes to blend the flavors. If the sauce thickens too much, add a little water or heated chicken broth to reach the consistency of heavy cream. Serve warm or at room temperature.
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 and Tomato Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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