Pasilla Chile Vinaigrette

Name: Pasilla Chile Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: Latin
Ingredients: 15 g Pasilla; 2 tbsp soak liquid (30 ml) Water; 1 tbsp cider vinegar (15 ml) Cider Vinegar; 1 tbsp lime (15 ml) Lime Juice; 1 tsp honey (5 ml) Honey; 1 tsp Dijon (5 ml) Dijon Mustard; 1/4 cup EVOO (60 ml) Olive Oil

Independent adaptation of a publicly published Hugh Acheson recipe. Not affiliated with, sponsored by, or endorsed by Hugh Acheson.

DRESSING · SKIRT STEAK & PINTO BEANS

In the published recipe, this is the dressing for skirt steak with pinto beans.

Hugh Acheson's pasilla chile vinaigrette for skirt steak.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 2.15× recipe

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Ratio

OLIVE OIL 60 mlWATER 30 mlCIDER VINEGAR 15 mlLIME JUICE 15 ml

Ingredients

Pasilla15 g
Water2 tbsp soak liquid (30 ml)
Cider Vinegar1 tbsp cider vinegar (15 ml)
Lime Juice1 tbsp lime (15 ml)
Honey1 tsp honey (5 ml)
Dijon Mustard1 tsp Dijon (5 ml)
Olive Oil1/4 cup EVOO (60 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, WATER, CIDER VINEGAR, LIME JUICE.
Add by count: 2 PASILLAS.
Season to finish: HONEY (about 2 tsp), DIJON (about 2 tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 national award

Pasilla Chile VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-MUSTAR
Basic VinaigretteNATIONAL AWARD WINNEROn the jar: BASIC
Greek VinaigretteNATIONAL AWARD WINNEROn the jar: GREEK
Dill Pickle VinaigretteNATIONAL AWARD WINNEROn the jar: DILL PICKLE

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Provenance

Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.

Adapted from a Hugh Acheson recipe (Hugh Acheson / Food & Wine (skirt steak)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.15× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hugh Acheson / Food & Wine (skirt steak) (published as “Pasilla Chile Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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