Pasilla Chile Sauce
By Chef Ida Rodriguez


4 large Dried Pasilla Peppers (use Dried Pasilla Peppers) seed and veins removed
3 cloves Organic Garlic roughly chopped
1 stick Canela (Cinnamon Sticks) (1/8 inch) crushed
4 Peppercorn crushed
2 tablespoons Fruity Vinegar
1 cup Water
Salt to taste


Heat a comal or griddle over low heat.

Flatten the peppers out and toast carefully for about 1 minute on each side. Take care not to burn them, or the sauce will be bitter.

Tear the peppers into pieces and soak in hot water.

Crush the garlic, cinnamon, and peppercorns and dilute to a paste with the vinegar.

Put the water into blender, add the pepper pieces and the garlic mixture, and blend to a textured sauce.

Add salt to taste.