RE: [CH] CHILE PASILLA de OAXACA
T. Matthew Evans (matt.evans@ce.gatech.edu)
Mon, 31 Mar 2003 10:30:37 -0500
Fred --
I have "The Art of Mexican Cooking" by Diana Kennedy, and it is one of my
tomes. I absolutely love it -- it is the first place that I ever heard of
the chile pasilla de Oaxaca. I have made the salsa to which you refer many,
many times, always to rave reviews.
Really, anything that you make with this chile will be fabulous.
Matt
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T. Matthew Evans
Graduate Research Assistant, School of CEE
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Fred Morris
> Sent: Saturday, March 29, 2003 12:22 AM
> To: Chile-heads@globalgarden.com
> Subject: RE: [CH] CHILE PASILLA de OAXACA
>
>
> 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
>