Disclaimer: I don't measure. Deal.

  • Roast Pasilla on over coals (can be done on stove burner, if no coals) until skin is charred and bubbling. Placed roasted chilies in sealed bowl to steam.
  • Chop/Cube remaining ingredients.
  • Peel chilies and medium chop.
  • Mix all ingredients.
  • Enjoy
What I Would Change
  • I may try blending the cilantro and a bit of the sauce to make it pesto-esque.
  • For my taste, it could stand the addition of another, hotter, chili (not sure which).
  • Honestly, not much else, as it was darn tasty.
This also worked well the next morning, blended with scrambled eggs.


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