Tuesday, June 30, 2009
Earth Magic Heat Sauce
Wow...this is really good. Easy to make and comes from the ever inspiring FOODChair's blog.
I'm not sure I've ever worked with large dried peppers before. I remember having them in the pantry years ago, but for what purpose I've no idea.
I freaked out at how seemingly hot the sauce was when making it, even though the peppers were stemmed and seeded before soaking they still packed quite a punch. Consequently, I added more sugar in hopes that it might calm the heat a bit. An overreaction. It didn't need more sweet as the heat seemed to calm down a bit as it sat. Because I'd made it too sweet, and since adding vinegar helps with heat, I added a touch of white vinegar too. Should have just made it as is and fussed with it only if really necessary at the end, but I don't always find myself as patient and trusting as a situation warrants. All this said and it was still wonderful!
I also made her sweetly named Corn Pud-ttata Fantastico, a recipe she paired with the sauce in the same entry. Wonderful combo that I'll make again and again.
A good bit of the leftover sauce is going into the freezer for anytime goodness.
Earth Magic Heat Sauce:
(Callipygia @ FOODChair)
5 Dried Pasilla Chili, seeded and stemmed (just cut down the length like a vanilla pod to seed)
3 Dried Guajillo Chili, seeded and stemmed
1 small onion, chopped
3 garlic cloves, sliced
1 Tbsp. of brown sugar
½ tsp of salt (to taste)
½ tsp of allspice
½ tsp of oregano
"Directions: Place chilies in bowl and soak in hot water until supple (~10 min). Meanwhile fry up your onions and garlic until there is a little color. Place the softened chilies and the remaining ingredient in a blender and whirl with some of the reserved soaking water until sauce is thinned to your preference. Taste and tweak. Then fire up the pan once again, adding a little oil and then "fry" up the sauce for a few more minutes to allow the flavors to deepen."