RE: [CH] CHILE PASILLA de OAXACA
Fred Morris (Sooner54@webtv.net)
Fri, 28 Mar 2003 23:22:15 -0600 (CST)
Matt, my pods came with a copy of a recipe from Diana Kennedy's "The Art
of Mexican Cooking". It says that this is a salsa/table sauce that is
the predomimant table sauce in Oaxaca. Mostly just tomatilas, pasillas
and garlic. I need to find the tomatillas and make some of this. Will
let the list know what I think.
I did take a bite of one of the pods when I got them - very interesting
taste, smoky/fruity, bitter/sweet all at once. I think it might be
really good mixed with some black beans and served with cornbread. Ever
try that?
Fred the habaneronut