ANCHO-CHIPOTLE SALSA
A wonderful salsa that uses chipotle and ancho. It adds depth to the overall flavor without overpowering the salsa, making it the perfect snacking salsa as well as a great addition to mexican dishes.
Provided by SEVIC
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
Nutrition Facts : Calories 14.2 calories, Carbohydrate 3.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 299.2 mg, Sugar 1.6 g
GARLIC ANCHO CHILE JAM
Provided by Robert del Grande
Categories Condiment/Spread Food Processor Garlic Bake Vegetarian Vinegar Hot Pepper Honey Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Cut off and discard tops of garlic heads to expose cloves and rub each head with 1/2 tablespoon oil. Wrap heads together in foil and bake in middle of oven until tender, about 45 minutes. Cool to warm.
- While garlic is roasting, toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain.
- Squeeze garlic from skins into a food processor and purée with chiles, vinegar, honey, remaining 2 tablespoons oil, and salt to taste. Force purée through a sieve into a bowl.
- Available at Latino markets and Kitchen/Market (888-468-4433).
ANCHO CHILE MAYONNAISE
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week.
PAN ROASTED CHICKEN WITH CRUSHED BLACKBERRY-ANCHO SAUCE AND GREEN ONION SMASHED POTATOES
Steps:
- For the puree: Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
- For the sauce: Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
- For the chicken: Preheat oven to 450 degrees. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper.
- Saute 2 cloves of garlic and spinach. Cool down over ice.
- Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess.
- In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.
- For the potatoes: Preheat oven to 450 degrees. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.
ANCHO CHILE OIL
Keep this versatile oil in your fridge so you can use it to enliven salads and anything grilled-especially flatbreads, fish, steak, and vegetables.
Provided by Chad Robertson
Yield Makes 2/3 cup
Number Of Ingredients 8
Steps:
- Heat first 7 ingredients in a small saucepan over medium heat until fragrant and just beginning to bubble. Remove from heat. Let steep for 1 hour.
- Purée mixture in a blender until smooth. Strain through a fine-mesh sieve into a small bowl; discard solids in sieve. Season oil to taste with salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.
ANCHO CHILE PASTE
This is a basic paste to which much can be added...cumin, cilantro, etc. Try marinating any meat to kick it up a notch or try adding a spoonful to sour cream, mayonnaise or butter (to top steak).
Provided by gailanng
Categories Peppers
Time 1h5m
Yield 1/4 cup
Number Of Ingredients 5
Steps:
- Place garlic in a small skillet over medium-high heat. Toast garlic cloves by turning them as they begin to brown. When light brown in color, remove from heat. Peel.
- In the same skillet, heat chiles over medium heat until they begin to expand and the flesh becomes soft. The chiles should smell rich, but should not be charred. Remove from the heat. Cool.
- Wearing rubber gloves, slit chiles open and remove seeds and any veins. Place chiles in a small bowl, pour boiling water over them to cover, and let soften for 15 minutes. Drain well.
- In a food processor fitted with a steel blade, puree chiles and garlic. Add olive oil and salt to taste; process until well combined. Store in an airtight container in the refrigerator up to 1 month.
Nutrition Facts : Calories 2621.5, Fat 195.6, SaturatedFat 25.7, Sodium 183.6, Carbohydrate 219.3, Fiber 88.7, Sugar 0.3, Protein 50.2
GARLIC THREE CHILE JAM
Not so much a jam in the traditional sense of the word, this spread is a smooth, thick puree of ancho, guajillo and hot cherry peppers laced with a whole lot of garlic! It's fantastic on toast as well as thinned out and used as mashed potato gravy.
Provided by YummySmellsca
Categories Sauces
Time 45m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Combine the dried peppers in a bowl and cover with hot water. Let stand while garlic and fresh peppers roast.
- Seal the garlic in a foil packet and place on a baking sheet. Place the cherry peppers next to the foil packet on another square of foil. Bake for 25-30 minutes, until soft.
- Transfer garlic, vinegar, honey and olive oil to a food processor or blender, then drain the chiles (reserve ¼ cup liquid) and add to the processor as well.
- Puree mixture until smooth, adding just enough water to form a jam-like paste.
- Run through a food mill, then place into jars and store in the fridge or freezer.
Nutrition Facts : Calories 59.7, Fat 2.1, SaturatedFat 0.3, Sodium 4.6, Carbohydrate 10, Fiber 1.2, Sugar 5, Protein 1.2
ANCHO CHILI GARLIC BUTTER
Provided by Molly O'Neill
Categories easy, weekday, dips and spreads
Time 15m
Yield One-quarter cup
Number Of Ingredients 4
Steps:
- Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1 1/2 teaspoons.
- In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 42 milligrams, Sugar 0 grams, TransFat 0 grams
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