Pasilla Barbecue Sauce
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This sauce is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups. There were numerous recipes and some of the variations were to use a fruity vinegar. 1 whole head of garlic charred on grill. 1 stick cinnamon cooked with the peppers and oil. Coarse salt and crushed pepper to taste. Will keep in fridge for several days and freezing is not recommended.
ingredients
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serves: 1
1 tablespoons extra virgin olive oil
6 medium garlic cloves, peeled
1/3 cup finely chopped red onion
2 dried pasilla chile peppers (stemmed, seeded, and cut into strips)
1 cup diced canned tomatoes with juice
1 cup amber Mexican beer
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 1
Amount per Serving
Calories: 365
- Total Fat: 16.2 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2748.3 mg
- Total Carbs: 37 g
- Dietary Fiber: 7.8 g
- Sugars: 8.2 g
- Protein: 6.5 g
preparation
1. In a small, heavy saucepan over medium heat, warm the oil and cook the garlic until lightly browned, 4 to 5 minutes, turning occasionally.
2. Add the onion and chiles. Cook for about 3 minutes, stirring occasionally. Add the remaining ingredients, bring to a boil, then simmer for 15 minutes.
3. Remove the saucepan from the heat and let the mixture stand for 15 minutes to soften the chiles and blend the flavors. Purée in a blender.
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