Mild Mexican passata

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 review Pizza sauce 4.5/5 Thickened up more, this makes a good covering for a pizza base. Paul R Smith

Mild Mexicanpassata, the ingredients

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

• Soak the dried pepper in half a cup of boiling water for 15 minutes to rehydrate it

Method

1. Add all of the ingredients to a pan and heat through. Add a little extra water if it looks too thick for your recipe.
2. 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

• Many other chilli sauce recipes

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