Pasilla chile salsa at El Barco

We had another good meal at El Barco last night (second visit). As much as I wanted the seafood cocktail, I passed on it. I'm trying to do a sort of low carb regimen, and it's starting to work, so my strategy for the time being is to limit but not eliminate carbohydrates. I avoided the corn, rice and potato which came with my whole red snapper, but indulged in a few fried tortillas.

I've been insulin dependent for about ten years now. I am also classified as insulin resistant. This is especially true when my diet is totally out of control, and believe me, it often is. It's amazing how little insulin I need when my carb intake is limited.

Getting back to cooking, here's my question:

El Barco offers two salsas at the table with the crispy tortillas. One appears to be a roasted or maybe charred tomato salsa. The second one is a thick, oily, dark and murky dried pasilla chile salsa that's slightly bitter, a little sweet, and totally addictive. This salsa and the accompaning guacamole were wonderful on those crispy fins. Almost like fish flavored chips and dip.

I'm sure that at least a few folks on this board have also enjoyed this particular salsa. Any guesses on how I might make my own?

Thanks,

Evil Ronnie wrote:The second one is a thick, oily, dark and murky dried pasilla chile salsa that's slightly bitter, a little sweet, and totally addictive. This salsa and the accompaning guacamole were wonderful on those crispy fins. Almost like fish flavored chips and dip.

I'm sure that at least a few folks on this board have also enjoyed this particular salsa. Any guesses on how I might make my own?

ER:

I use Diana Kennedy's Salsa de Chile Pasilla de Michoacan.

Does this seem like what you are seeking? It is really good, especially if you can get real chile pasilla de oaxaca.

Bill/SFNM

Bill,

Thank you. I'll try it this weekend.

ER,

I can't remember if we had it when you, me, G Wiv and Amata had lunch at Casa de Samuel, but they make a very nice pasilla sauce that comes as accompaniment to the cabrito al horno. It is an especially delicious sauce, but rather muted and subtle. The interaction of CdS's version of the sauce with the goat/mutton (depending on what's available) is really great.

Antonius