Roasted Red Pepper Sauce With Guajillo Chiles Recipes

ROASTED RED PEPPER SAUCE WITH GUAJILLO CHILES

Steps:

• Roast the peppers. Lay whole red bell peppers directly over a high gas flame on the stovetop and cook until charred and blackened on all sides, turning occasionally with tongs. If you don't have a gas range you can broil them or skip this step and use jarred roasted peppers. Once peppers are blackened remove from heat and place in a heatproof bowl. Cover tightly with plastic wrap and let sit on the counter until cool enough to handle. Peel off blackened skin, remove stem and seeds and rinse under cold water. Roughly chop and place in blender. Prep the guajillo chiles. Remove stems and seeds and rinse chiles. Heat a dry cast iron skillet or comal over medium heat (not too hot or they will burn and become bitter). Place chiles on hot comal and toast, turning frequently until they are fragrant, about 2 minutes. Transfer to a small saucepan, cover with water and simmer until soft, about 15 minutes. Char the vegetables. Meanwhile, char tomatoes, onion, and garlic on the hot comal until blackened on all sides. Check frequently as the garlic will cook first. Remove garlic and continue turning and charring vegetables, about 10-15 minutes. You can also do this under a broiler or on the grill. Blend the sauce. Remove garlic skin and transfer vegetables to the blender with the peppers. Add oregano, 1 teaspoon salt, and pepper, soaked guajillo chiles and 3/4 cup of the chili-soaking liquid or vegetable broth. Blend on high until very smooth. Strain through a fine mesh sieve if you'd like a super smooth sauce. Fry the sauce. Heat oil over medium-high heat in a large frying pan. Stir in red pepper sauce (be careful it will spatter, so stir constantly) and bring to a simmer. Cook about 5 minutes. Taste and add more salt if needed. The sauce should be thick enough to coat the back of a spoon, but not gloppy. If the sauce is too thick add a bit more chili-soaking liquid. Keep warm to serve immediately or remove from heat, let cool then cover and refrigerate for up to 7 days until ready to use.

ROASTED RED PEPPER SAUCE

Steps:

• Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
• Cover everything in your life with this shockingly good sauce.

ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
• Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
• Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
• Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
• Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
• Remove from heat& carefully puree in a blender.
• Season to taste& pour over your favourite pasta.

ROASTED RED PEPPER HARISSA

Steps:

• Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
• Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
• Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
• Do Ahead
• Harissa can be made 1 day ahead. Cover and chill.

GUAJILLO CHILI SAUCE

Steps:

• Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.
• While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven't done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt). Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
• In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
• Heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You'll know it is done when it has lost that harsh raw-chili edge.
• Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
• Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
• Other chilies you can use - An equal amount of New Mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.

CHILES RELLENOS WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat broiler.
• Arrange bell peppers and fresh chiles on broiler pan. Broil 4 inches from heat, turning with tongs, until skins are blistered, about 20 minutes. Let steam in separate covered bowls 10 minutes. Remove charred skin from peppers and chiles. Set chiles aside.
• Prepare sauce: Cut bell peppers in half; remove stems and seeds. Place peppers, orange juice and 1/4 t. salt in food processor or blender and process just until smooth. Transfer to top of double boiler and set aside.
• Prepare chiles: using small knife, make lengthwise slit in each chile, leaving stem intact, and remove seeds. (Canned chiles will be stuffed from top where stem used to be. Do not slit but blot dry with paper towels.).
• Using fork, mix cheeses in small bowl and stuff into chiles.
• Lightly beat egg yolks in mixing bowl. Add flour and 1 t. salt and beat until blended.
• Whisk egg whites in second bowl until stiff peaks form. Using rubber spatula, gradually fold egg yolk mixture into egg whites, then fold in cornmeal.
• Heat 2 T. oil in large heavy skillet over medium-high heat. Dip 4 chiles one at a time into batter and spoon batter over top to coat all sides. Place chiles in skillet and fry until crisp on one side, about 3 minutes. Using fork and spatula, turn chiles over and fry second side until crisp and golden, 2-3 minutes longer. Remove and drain on paper towels. Keep warm in oven. Repeat with remaining 2 T. oil, chiles, and batter.
• Meanwhile, gently warm sauce over simmering water.
• Spoon sauce into wide shallow serving dish and arrange chiles on top. Sprinkle sauce and chiles with corn and beans. Serve at once.