* Exported from MasterCook *
Modern Fruity and Spicy Dried Red Chile Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 dried New Mexico chile peppers
2 ancho chiles
2 Tablespoons olive oil
1/2 yellow onion -- sliced
kosher salt
3 large garlic cloves -- smashed
1/2 teaspoon ground cumin
1 Tablespoon sugar -- plus more if needed
1/2 cup homemade vegetarian turkey-flavored broth -- or canned reduced-sodium chik'n or vegetable broth
Break open the dried chiles, discard the stems, and shake out the seeds.
Depending on how brittle the chiles are, you can use your hands or use the
kitchen scissors. The chiles contain a natural chemical that can irritate
your skin or eyes, so be careful. If your skin is particularly sensitive,
wear rubber gloves. Be sure to wash your hands thoroughly with soap and
water when you have finished.
Place a large frying pan over medium-high heat, add the chiles, and toast
them by pressing them flat onto the hot surface with a metal spatula. Once
they change color and you can start to smell them, they are ready. Don't
toast them too long or they'll scorch. Transfer the chiles to a medium
bowl, add hot water to cover, and let soak until quite soft, at least 30
minutes.
While the chiles are soaking, in a medium frying pan, heat the oil over
medium-high heat. Add the onions, season with 1/4 teaspoon salt, and cook,
stirring frequently, until the onions start to sizzle. Then reduce the
heat to low and continue to cook until the onion is very soft and sweet
and is starting to caramelize, about 15 minutes. Add the garlic, cumin,
and sugar and cook for another 30 seconds or so. Remove from the heat and
set aside until the chiles are ready.
Drain the chiles, reserving the soaking water. In a blender, combine the
chiles and the onion mixture and process until pureed, adding enough of
the broth to create a smooth puree and stopping to scrape down the sides
of the blender. Now add the remaining broth and process, adding a little
of the soaking water if needed to get a nice pouring consistency
reminiscent of very thick canned tomato juice. Taste and adjust the
seasoning with more salt or sugar if needed.
Makes 2 cups (8 one-quarter cup servings)
Storage: refrigerate in an airtight container for up to 1 week or freeze
in one or more ziplock bags for up to 2 months.
Quick Change: add 1/2 cup sour cream with the broth to make the sauce
richer and even less authentic!
AuthorNote: The day I realized that I could make my own sauce for
enchiladas was a day when life's lovely possibilities glowed a few degrees
brighter. The sauce turns ordinary corn tortillas and a few drizzles of
sour cream into a feast (see page 88).
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 127 Calories; 6g Fat (37.1%
calories from fat); 4g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 46mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 4017
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