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FISH AND PASILLA SAUCE

3 oz dried pasilla chiles (pasilla-negro)
2 T oil
8 oz can tomatoes
2 bay leaves
1 whole clove
3 cloves garlic
1/4 cider vinegar or wine vinegar
cumin
oregano
salt to taste

Heat the oil till hot in wok or skillet, fry chiles just until they
puff. Cut off stems and de-seed. Put into blender along with
tomatoes, bay leaves, clove, garlic and vinegar. (Don't add the
leftover oil other than what clings to chiles.) Puree. Add salt,
oregano and cumin to taste. Let the flavors settle.

Steam the fish or scallops. Smother in sauce and add in some
slivered almonds. Cilantro garnish if desired.

This sauce would also be great on tempeh, seitan or grilled eggplant.

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