Commercially
this is a roasted chile paste containing red chili, garlic, onion, palm sugar,
oil, tamarind, salt and sometimes dried shrimp and fish sauce. These commercially
preparations can be very hot.
As I often want a
toasted chile flavor but want to control the proportion of other flavors, my
version is made only with just whole chiles. In this recipe, New Mexico pods are much milder than arbor
chiles so if you want a milder sauce use less arbor and more of these. Ancho chiles are added for flavor and are
relatively mild.
2
package of dried arbor chiles
1
package of dried New Mexico
pods
1
package of dried ancho chiles
If you don’t have an outside grill with a
side burner, I would recommend you buy this instead. The fumes
are serious and having these fumes inside the house is not a good idea
unless you have a great hood that you can run on high. When roasting any chiles,
the fumes can permanent damage your eyes so keep your head away from the pan –
don’t “take in” the aroma up close. Also, it may be useful to wear latex
disposible gloves when handling this volume of peppers.
Break the stems
off all the chiles, jiggle pods to discard as much of the seeds as possible.
Crumple these in a bowl. Heat a large stainless steel or cast iron frying pan
over high heat. Add chiles and toast these until fragrant, stirring contents
frequently. Turn off heat. Allow chiles to cool somewhat. While pan is still
somewhat warm, add a cup of warm water. Cover and let soak for an hour. Using a
post blender, blend chiles into a paste. Add more water if too thick. Store paste
in a jar in refrigerator for up to six months.
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| Mae Pranom Brands |
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