Puree together the lemon grass, garlic, galangal, turmeric, Jalapeños and shallots.
Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.
NOTES : Yield: 1 quart.
Heat Scale: Mild
From:   The Chile-Heads Recipe Collection
Posted By:   Richard Sterling, SirRedhawk@aol.com
|Coyote's Cabernet Peppercorn Sauce|
Grind the peppercorns. Bring 1/3 cup C.S. to a slight boil. Lower heat until wine is reduced to about 2 tablespoons. Blend chile powder, peppercorns, mustard, vinegar and reduced C.S. in a food processor. Add olive oil very slowly while processor is on. Continue blending until sauce is thickened. Refrigerate until ready to use. Makes approx 1/2 cup. This can be used as a marinade and basting sauce for grilled meats and vegetables ( it works best on beef)
A nice overnight marinade can be made with equal parts red wine and olive oil with sliced onions, cilantro, chile powder, sage, thyme and a bit of rosemary. Then use the peppercorn sauce as a basting sauce.
From: Chipotle Coyote
Posted By:Chipotle Coyote
Post Date: Sun, 06 Jul 1997
WASH the chiles in hot running water, then dry in paper towel. Break off the stem, and open the chile, and remove the seeds, but not membrane, it has flavor. Cover the cleaned and seeded chiles with 3 cups of boiling water and let stand for a couple of hours, even overnight if possible. Place them and the water they soaked in, in a blender and mush up well. Then add the onion, garlic and spices and cook this for at least 15 minutes, until the onions, chile, garlic are cooked....when a little cool, back into the blender, and then when it is well blended again, run this through a seive, or a food mill, a seive is fine, just use a spoon to extract all the juice from the solids. When you have a nice red liquid, looking like tomato juice, discard the pulp. Taste this, and add more salt if necessary....neophytes, taste this with a very small amount! Actually, this will taste absolutely wonderful, and you will never ever buy canned enchilada sauce again! I have been doing this recipe for more years than I can recall. It will freeze very well, or keep in the fridge for about 10 days...Cheers, Doug in BC
From: Doug Irvine. Via: Chile Head Mailing List
Posted By: Doug Irvine, firstname.lastname@example.org
Post Date: Thu, 16 Sep 1999
|Chipotle Cranberry Sauce|
Combine all ingredients in a saucepan and simmer 15 minutes, covered. Turn off heat and let sit, still covered, for 15 more minutes. Put ingredients in a food processor and pulse until desired consistency. Texture may range from somewhat coarse to smooth. Serve with turkey or mix with 1 stick of butter and spread on rolls. Makes 1 1/2 to 2 cups.
From: Matt Martinez, Y. O. Ranch
|Chipolte Cream Sauce|
Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside. Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desire. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Makes 3-3/4 cups. Use with Crab Enchiladas with Chipotle Cream Sauce.
From: Sonora Cafe, Los Angeles, California.
|Chipotle Cream Sauce by Chef Zeke Lambert|
Sautee the carrot in oil til tender. Add the shallots,chipotles and wine and simmer for 1 min. Add the cream, raise the heat, and reduce by half. Place the mixture in a blender/food processor and puree. Strain the sauce, season with salt and serve.
This sauce is good with most grilled meats, in or on mashed potatos, and with grilled chicken.
If you sub chicken stock for some of the cream, then add the stock first,
reduce by half In all of these recipes,as always, the amount of chipotles would be to your
own taste or to the amount you've got left over in the l'il
From: Hot Spots by Dave DeWitt: Chef Zeke Lambert,
Posted By: alexandra CH#69 zuppinger, email@example.com
In all of these recipes,as always, the amount of chipotles would be to your own taste or to the amount you've got left over in the l'il can!
From: Hot Spots by Dave DeWitt: Chef Zeke Lambert,
In a food processor, combine all the ingredients and process until bnlended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks. Building Block: By blending canned chipotle chilies in adobo with a few additional ingredients, you have a nearly effortless recipe for a versatile, spicy seasoning paste. Uses: Brush tha paste on beef and pork roasts, baby back ribs, chicken or shellfish. Mix with sour cream or mayonnzise to accompany grilled meat, poached chicken or baked potatoes. Add to a vinagrette from raw or steamed vegetables. Stir into chicken stock along with shredded cooked chicken, chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster stock with assorted seafood. Mix into a simple tomato sauce to go with pasta, meatballs, saut‚ed shrimp or squid, or use as the base for a stew.
Puree the can of chipotles in blender/food processor.Strain the
mixture thru a sieve to remove the skins and seeds.
Heat 3 TBSP. of olive oil in a small skillet over Med. heat and
saute the whole garlic cloves 4-5 mins. til they are golden brown
In the bowl of a food processor, place the chipotle puree,sauteed
garlics,whole egg,and egg yolk. Process to a smooth puree, slowly
adding the remaining olive oil
Add salt to taste and refrigerated until ready to use.
Use as a dipping sauce with shrimps, scallops, and fish.
I'm going to make it a bit thicker, and try it as a dressing on potato salad, and beside cold grilled chicken.
The sauce will keep 3-5 days in the fridge. Make sure the eggs you use are VERY fresh.
|Chipotle Sauce -HOT!|
Heat thoroughly. Bring to a boil. Simmer 10 minutes. Transfer to blender and blend thoroughly.
|Chinese Plum Sauce|
Pit and chop plums to measure 10 cups. Combine the sugars, vinegar, mustard seed, five spice powder, chile peppers, salt the garlic and the ginger root in a non reactive(stainless)pan of pot. Bring this to a boil and then add the chopped up plums, return to a boil, and boil gently(rolling boil) stirring every once in awhile for between one and two hours, or until thick. Fill a boiing water canner with water, and place about 6 clean half-pint mason jars in the canner, and keep the heat high...ladle the sauce into a hot jar, leaving 1/4 inch head room and remove air bubbles with a hot knife or spatula along the sides and re-adjust the head space to 1/4 inch...wipe jar rim to remove any sticky stuff, and place a snap lid on the jar, apply the screw band until finger tight, and place the jar in the canner, repeating for all remaining jars...cover canner, return water to boil and process about 10 minutes at altitudes up to 1000 ft. Remove jars, and cool for about 24 hours, then check jar seals to make sure they all went down, and any that do not, use right away,and store in the fridge...those that seal, and they all should if you do it right, label, and store in a cool dark spot in your cupboard. In our opinion after the taste test tonight, it is as good(better)than the store bought stuff. We are gone for two weeks on vacation, starting towmorrow...Cheers, Doug in BC
From: Doug Irvine
Posted By: Doug Irvine, firstname.lastname@example.org
Post Date: Mon, 07 Sep 1998
Roughly cut up the cilantro and pack into a measuring cup. I don't spend any time separating the leaves from the stems, I just chop it all up. Don't put it in the processor quite yet. Peel the garlic and chop it up in a food processor until it's finely chopped. Add the cilantro and the Parmesan and chop these until everything seems stuck to the sides and won't chop anymore. Trying to chop the leaves after adding the liquid seems to result in leaves that won't chop as finely. Now add the chicken broth and the oil and go at it again. As the processor is working, drop the sour cream in from above until you get the consistency that you like. Salt and pepper to taste.
Want to put some chiles in? If they're fresh, I'd suggest chopping them up with the garlic. If they are in powdered form, I'd put it in after the sour cream, and if they are in rehydrated form, maybe cut back on the amounts of broth or water until you have a handle on the runniness. You get the picture.
This pesto doesn't freeze well because the sour cream gets watery, but it will keep in the fridge for several days. Enjoy!
|Gil's Plum Sauce (a.k.a. Duck Sauce)|
(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan.
(2) Finely chop the chiles (seed them if desired) and add to fruit.
(3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1.5 hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them.
(4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.)
(5) Put in jar(s). Ripen in the fridge for a MONTH before eating.
(6) Eat with Peking Duck, Chinese Dumplings... Keeps a long time in the fridge, or you can process in a water bath and can it.
Posted By: ???
|Habanero Cream Sauce|
Melt butter in a RevereWare stainless steel pan, or similar, when butter liquid and bubbling, add the chopped habs, salt, and cook for a few minutes on medium...add in the flour, and mix well, so that the flour and the butter mix are solid lumps in the pan, then add the milk all at once, and stir with the mixing wisk...if too thick, add more milk, and the salt and paprika...I also add parsley chopped as well, the color mix is attractive...this is a hot cream sauce..mo hotta mo betta...add mo habs..less hotta,less habs! Simple,huh? Cheers, Doug in BC
From: Doug Irvine
Posted By: Doug Irvine, email@example.com
Post Date: Fri, 29 May 1998
In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium-fine mesh strainer and stir in the habanero. Keep
refrigerated (no more than two to three days) until needed and then serve warm. Do not keep the sauce warm for long. The flavor of the mangoes
Makes about 2 cups
From: "Today's Paper"
Posted By: Chateau Stripmine, firstname.lastname@example.org
Post Date: Wed, 19 Nov 1997
|Marie's Chile Sauce|
Place the cinnamon, bay leaf, mustard seed, celery seed, cloves and peppercorns, in a cheesecloth bag, and tie as a spice bag, leaving a long string attached. Combine the tomatoes, onions, green and red bell peppers chile peppers, vinegar, sugar and salt in a large stainless steel or enamel pot, then add the garlic, ginger and nutmeg. Put this on high till it comes to a boil, add the spice bag, and tie the string to the pot handle and bring the mixture to simmer. Cook gently for a couple of hours until this is reduced by at least half volume, stir once in awhile to prevent burning or sticking....taste at this point for seasoning, bearing in mind that when it is hot it will not taste as it will when cold, and mellowed. This should not require any more seasoning. This amount will do about 8 half pint(250 ml) jars. Processing!Important!! Fill a boiling water canner with water, and place 8 pre-washed 250 ml jars in it, and bring it up to boiling. Put the mason jar snap lids in boiling water in a sauce pan, boil for a few minutes to soften the rubber on the lids. Spoon the chile sauce into the jars, leaving about 1/4 inch head room, make sure no air bubbles remain in jar, wipe the jar rim, and place the lid on jar. Turn the screw lid on hand tight, and place jar in canner. When all the jars are filled, the same way, return the water in the canner to a boil, cover canner, and process for at least 15 minutes. Remove jars, and cool for at least one day, then next day check seals. Lids should have all popped down, and any that didnt, use these right away, keeping them in the fridge. If you have done all this correctly, there should not be any no seal ones. Make sure that there is enough water in the canner to cover the mason jars, and if adding boiling water to the canner, add it down the side of the pot. This is a terrific chile sauce, we have been doing it for years, and still have four left from 1996, the last year we did it! Cheers, Doug and Marie in BC
From: Marie Irvine
Posted By: Doug Irvine, , email@example.com
|Quick cooked Tomato-Chipotle sauce.  |
1. TOASTING AND ROASTING THE KEY INGREDIENTS:
Set a heavy ungreased skillet or griddle over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time: Lay on the hot surface, press flay for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water and discard.
If using canned chiles, simply remove them from the adobo they are packed in.
On a heavy, ungreased skillet or griddle over medium heat (same one as above), roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins and roughly chop.
Lay the tomatoes on a aking sheet and place about 4 inches below a very hot broiler. When they blister, blacken and soften on one side, about 6 minutes, turn them over and roast on the other side. Cool then peel, collecting all the jjuices with the tomatoes.
2. THE SAUCE:
Scrape the tomatoes and their juices into a food processor or blenderand add the rehydrated or canned chiles and garlic. Pulse the machine until the mixture is nearly a puree- it should have a little more texture than canned tomato sauce.
Heat the lard or oil in a heavy, medium -size (2 to 3 quart) saucepan over medium-high heat. When hot enough to make a drop of the puree sizzle sharply, add it all at once and stir for about 5 minutes as it sears and concentrates to an earthy red thickish sauce -about the consistancy of a medium-thick spaghetti sauce. Taste and season with salt.
NOTE: You can replace the chipotles with dried cascabel, arbol or dried serrano chiles.
From: Rick Bayless's Mexican Kitchen
|New Mexican Red Pepper Paste|
This paste, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.
Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water. Combine the chilies. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano, and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.
Yield: 2 to 3 cups
Recommendations: Marinate chicken breasts (4 to 6 hours);
wings (6 to 8 hours); beef brisket (8 hours to overnight);
spare ribs (8 hours to overnight)
NOTE: I often leave the seeds in the chiles.
Origin: Created by Chef Jon Jividen,
Posted By: ???
|Orange Tahini Sauce|
|Plum and Chile Sauce|
1. Quarter the plums and remove the stones
2. Remove the stalks, veins and seeds from the chiles and roughly chop the flesh (*leave seeds in!) .
3. Add all the ingredients except the sugar to a non-aluminium pan. Bring slowly to the boil and simmer gently for 45 minutes.
4. *Puree in blender.
5. Wash out the pan and return the sieved mixture and the sugar.
6. Bring back to the boil and simmer until thick - about another 30-45 minutes.
7. To test if the sauce is ready spoon a little on to a cold saucer and leave for half a minute. If the sauce is runny or if a lot of vinegar
separates out then the sauce is not yet ready and needs further cooking. If the sauce stays in a little mound then it is ready.
8. Take the sauce off the heat, cover and let cool a little.
9. Put the clean bottles into a cold oven. Heat the oven to it's lowest setting and warm through the bottles.
10. Pour the sauce through a funnel into the bottles.
11. Loosly cover the bottles and place them in a pan of warm water. Bring the water gently to the boil and simmer for 30 minutes.
Do not skip this process or the contents of the bottles may not be sterile and could start fermenting.
12. Remove the bottles from the water bath and tighten the caps.
13. When the bottles are cool, label them and store in a cool dark place.
14. The sauce will be ready in a month and will keep for up to a @@@@@
I took this one from the net, probably Chileheads or SOAR, but the author didn't identify herself. Tried it yesterday, with some modifications & it's pretty good. If you try it, make sure that you have high-quality Fruit, some of the wimpy imported stuff in the markets is pretty tasteless the sauce will be, too.Lisa
Origin: See above
Posted By: ???
|Red Chili Glaze|
In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time.
This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for wo weeks in the refrigerator.
From: chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas
Posted By:The Old Bear
Post Date: Sun, 21 Dec 1997
|Red Chile Pesto|
Puree all the ingredients except the olive oil in a food processor. Slowly add the olive oil while the processor is still running.
Posted By: Mike, Owner, Chile-heads List
|Smoky Chipotle & Toasted Pepita Pesto|
In a food processor, grind garlic and cilantro; add cumin, oregano,
pepitas, tomatoes, and onion. Add the chipotles (reserving 2 of the chiles
for other uses), the tequila, and cheeses. Slowly pour in the olive oil to
form a thick paste; do not over proce ss. Best made a day in advance of
serving. Keeps several weeks in fridge and can be frozen.
Makes 2 3/4 cups
From: Tequila! by Hutson
Post Date: September 14, 1996
T This is a very versatile sauce. It can be served hot or cold, spread on roast pork sandwiches, used to compliment grilled fish, pork, rabbit, lamb or chicken, and is perfect with enchiladas. It is less acidic and softer in the mouth than sauces using regular tomatoes. If this sauce is served warm, do not let it sit too long as the cilantro tends to lose its color and gets tired in flavor.
Husk and wash tomatillos under hot water. With a comal or black iron skillet (dry), cook tomatillos for 20-25 minutes over medium-high heat
until soft and blackened all over. Do not allow to dry out. Shake pan every few minutes. Roast garlic until soft but not burnt. Sautée onion in
1 tablespoon olive oil until soft and browned. Place tomatillos, garlic, onion, 2 tablespoons olive oil, chipotles, adobo sauce, cilantro and salt
in a blender or food processor. Process until combined; consistency should be even, wiht no lumps. Add water if necessary. Add lime juice
and blend for a few more seconds. Add more cilantro if desired. Serve warm, at room temperature, or chilled.
Yield -- about 3 cups.
From: Chuck Taggart
Posted By:Chuck Taggart
Post Date: 2/5/98
|Tomatillo Sauce (Cooked)|
Remove outer husk from tomatillos. Cook in 4 cups water for 10 minutes. Drain. Place in blender container with 1 cup cold water, garlic, peppers, onion, and cilantro. Puree until almost liquid. Heat oil in saucepan and pour in sauce. Season with salt and sugar. Lower heat and simmer 5 minutes. If too sour, add another tsp. sugar. Variation: for a sauce with a "toasted" taste, heat the tomatillos on a heavy skillet or griddle, turning frequently, until the husks are quite brown and the fruit is soft. Remove the husk and use the tomatillos. Do not puree the sauce for a chunkier, salsa-type sauce.
Excellent with poultry, pork, or beef, burritos, tacos, chicken enchiladas and tostadas.
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
From: Chile Head Mailing List
Post Date:   Date: Sat, 23 May 1998
This sauce is suggested for serving with baked fish fillets, but I've also used it (without cooking it and with the addition of chopped scallions) in a red bean salad. It looks Georgian (former Soviet, that is!) in origin.
In a food processor, grind walnuts with salt and paprika. After walnuts exude their oil and the mixture is pasty, blend in just enough warm water to make walnuts turn creamy and light-colored. Scrape into small bowl. Crush garlic with a pinch of salt. Heat oil in a skillet over medium-low heat. Add garlic and cilantro and cook, stirring, until oil just begins to sizzle (maybe 2 - 3 minutes). Add to the walnuts along with the lemon juice and enough of the water to give the sauce an even consistency. Correct the seasoning. Makes one cup.
If you use this for fish, brush fillets with olive oil and bake on an oiled baking sheet until just cooked, about 5 minutes. Transfer fish to a shallow serving dish. Spread an even layer of sauce over each fillet and garnish with lemon. Serve at room temperature.
From: Paula Wolfert's Cooking of the Eastern Mediterranean
Posted By: firstname.lastname@example.org, Alexandra Soltow
Post Date: Mon, 11 May 1998
The idea is to use ingredients that are all as close to being yellow as possible, so that the end sauce turns out to be a golden yellow. I made this the first time with greenish tomatillos and Santa Fe Grandes that had a greenish tinge to them (overeager to pick, you know!) and the sauce wound up a gaggy color that I would not put my lips to and my wife wouldn't because it was too hot! (chilehead in progress!)
I use the broiler for most all of my roasting, so I'll refer to it as my method. Put the tomatoes and bell peppers under the broiler until the tomatoes are soft and the skin is split and brown in spots and the bells are blistered all over. You'll want to turn them a few times so that all this gets evenly done. Set them in a bowl and toss a towel over them and let them cool off a bit.
Now put the _____ (your chile's name here) and the unpeeled garlic in to roast. The Ajis I use roast quickly - one turn over and they're done. I just snip the good stuff off the stem with a pair of scissors into the processor. The garlic takes a little longer. In fact, you could roast it earlier with the big stuff under the broiler or on a dry frying pan or toaster oven or whatever.
While the bells and tomatoes are roasting, oil up a frying pan and peel, dice, and start sauteing the onion until it's just soft. Toss this sauteed onion into a food processor. A note on the pan: if you're not into doing dishes, use a bigger pan, like a Dutch oven, to saute the onions because the raw sauce also needs to be cooked after being pureed and a high-sided pan is handy for this.
After cutting out the stem cores from the tomatoes and the stems and seeds from the bell peppers, roughly chop them and put them into the processor as well. I don't bother to skin them - the skins are thin and chop up nicely. Add the lemon juice, sugar, some salt, nutmeg, allspice, and cinnamon. After the garlic cloves cool, peel and roughly chop and have them join the party in the processor. Puree all this stuff until you get the texture you like. Note: I could have done all this in one leaky batch, but decided to go with two shifts, instead.
I like a texture where the skins are well chopped (I don't strain this sauce), but it also doesn't look like baby food. At this point, I empty the contents of the processor into another pan with a handle on it. The hot oil in the next step will make the sauce spatter and it's no fun being in the splatter zone with an awkward grip on a slippery bowl.
After the blending, or during it, heat up a high-sided pan with the rest of the oil until the oil just starts to smoke. Pour in the raw sauce all at once while stirring. I like a whisk here because it mixes stuff well without pushing it around. The sauce will sizzle and spatter a bit, but keep the heat on it so that it doesn't stop bubbling.
Constantly stirring, cook the bubbling sauce for about 10 minutes. It should be thick enough to almost coat a spoon. After it cools and loses more water, it should be nice and thick. Taste it and make any additions you might like (sorry, no subtractions!).
This stuff is great with shrimp or fish or as part of some enchiladas or empanadas or chicken or ...... do enjoy!
Origin: Adapted from the mole amarillo in Mark Miller's _The Great Chile Book_
Posted By: Tom Scheper
Post Date: Mon, 22 Sep 1997 23:08:26