South Of The Border Essentials Everything Sauce Food

SOUTH-OF-THE-BORDER ESSENTIALS: GUAJILLO SAUCE

Steps:

• PREP/PREPARE
• You will need a stand blender, stick blender, or food processor, fitted with a S-blade. In addition, you will need a good heavy-bottom pot (like a Dutch oven), and a mesh strainer.
• Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. If properly stored, this sauce should last 8 - 10 days in the fridge, or 5 - 6 months in the freezer.
• Gather your ingredients (mise en place).
• Cut off the stems and remove as many of the seeds and ribs as possible.
• Rinse the peppers in water until clean, then drain.
• Tear them up into pieces, then cover with boiling water. Let stand for about 30 minutes.
• Add the softened peppers, and the remaining ingredients to a blender, then add about 2 cups of fresh water (it does not have to be hot).
• Blend until mixture is smooth.
• If the sauce is too thick, add some water, a bit at a time, until you reach the desired consistency.
• Use a mesh strainer to pour the mixture into a pot. Use the back of a spoon to push as much of the liquid through mesh. Then discard the pulp.
• Bring up to a boil, then lower to a simmer.
• Continue to simmer for about 5 - 8 minutes. Then remove from the heat, allow to cool, and store until needed.
• PLATE/PRESENT
• Serve in your favorite South-of-the-Border recipes, like this yummy Mexican beef chili, or come up with something completely different. Enjoy.
• Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
• 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
• 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
• 6. Gather your ingredients (mise en place).
• 7. Grind up the dehydrated onions.
• 8. Add the ground onions and other spices to a bowl and mix to combine.
• 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
• 10. Add the wet ingredients to a saucepan, over medium heat.
• 11. Bring up to a slow simmer.
• 12. Add the dry ingredients and whisk to combine.
• 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
• 14. While it is simmering, taste for "proper" seasoning.
• 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
• 16. It will last about 4 - 6 weeks.
• 17. PLATE/PRESENT
• 18. Use as you would any other yummy taco sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: FISH TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a non-reactive (like glass) container to make and store this sauce.
• 3. Gather your ingredients (mise en place).
• 4. Whisk all the ingredients together.
• 5. Cover and let rest in the fridge for an hour or two before use.
• 6. THE CABBAGE SLAW
• 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
• 8. PLATE/PRESENT
• 9. Use the sauce on your favorite tacos. Enjoy.
• 10. Keep the faith, and keep cooking.

SOUTH OF THE BORDER ESSENTIALS: SWEET CAJETA SAUCE

Steps:

• PREP/PREPARE
• You will need a large saucepan, or a heavy-bottom pot to make this recipe.
• Gather your ingredients (mise en place).
• Cut the vanilla bean in half and scrap out the seeds.
• Add the vanilla bean, scraped seeds, milk, cream, sugar, and salt to a saucepan over medium heat.
• Whisk until the sugars dissolve, and it begins to warm.
• Whisk in the baking soda.
• Reduce heat to a low simmer and stir every few minutes for about 35 - 40 minutes.
• Do not scrape the sides, just stir the sauce.
• After about another 15 - 20 minutes the sauce will turn a golden brown, and your spatula leave a trail in the sauce when you pull it through.
• Use a mesh strainer to strain the sauce into a container, then stir in the rum.
• Rum can go bad, and it is my suggestion that you drink a shot or two; just to make sure that it is okay.
• PLATE/PRESENT
• Drizzle over pancakes, crepes, bananas or other fruit. Enjoy.
• Keep the faith, and keep cooking.

SOUTH-OF-THE BORDER ESSENTIALS: CHILI PASTE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, and blender to make this recipe. The blender can be a regular blender, stick blender, or a food processor fitted with an S-Blade. You could, of course, go "old school" and use a mortar and pestle, but that seems like a lot of work.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this chili paste should last 4 - 6 weeks.
• 4. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. Chili Peppers The peppers you choose will determine the overall heat and flavor of your chili paste. To help you out, I have compiled a list of chili peppers; along with their flavor and heat level, measured in Scoville units. Consider this list a work in progress. You will notice that Bell Peppers (the first on the list), have no heat at all, while the Scorpion Chilies are up to 800,000. I tried some Scorpions once in a chili paste and woke up at hospital two days later and could not remember my name :-) Keep in mind, when you get into chilies this hot, a very little goes a looooong way. You have been warned. This recipe calls for 2 ounces (50g) of chilies, and while that may not seem like a lot, remember we are using dried chilies, and they do not weigh very much. As a matter of fact, after processed you should have 7 - 8 ounces of chili paste. As for working with most peppers, gloves are recommended. Bell Peppers, earthy flavor 0 Aji Paprika, mild, earthy Up to 500 Pepperoncini 100-500 Aji Panca, mild and fruity, poblano-esque 500-1,500 Red Anaheim-sweet, fresh form of New Mexico Chilies 500-1,500 Poblano 500-2,500 Mulato, chocolate/licorice-like flavor 500-2,500 Organic New Mexico, dried red Anaheim peppers 500-2,500 New Mexico, dried red Anaheim peppers 750-1,250 Organic Aji Panca, mild and fruity, poblano-esque 1,000-1,500 Green Anaheim, immature fresh New Mexico Chilies 1,000-1,500 Ancho, dried poblanos 1,000-1,500 Pasilla Negro, good in moles 1,000-2,000 Guajillo, mild flavor, some heat 2,500-5,000 Jalapeño, some heat, grassy-earthy flavor 2,500-8,000 Red Fresno, good in sauces & soups 2,500-10,000 Puya, similar flavor to Guajillo, spicy 5,000-8,000 Organic Chipotle Morita, smoked, dried Jalapeño 5,000-10,000 Yellow Caribe, great baked or in soups 5,000-15,000 Aji Amarillo, essential in Peruvian food 5,000-25,000 (continued in next step)
• 6. Brown (Meco) Chipotle. smoky & spicy 7,000-18,000 Chipotle Morita, smoked, dried Jalapeño 7,000-25,000 Urfa Biber, sweet, citrusy & smoky 7,500 Cascabel-round, with seeds that rattle 8,000-12,000 (continued in next step) Smoked Serrano, savory, not fruity heat 8,000-22,000 De Arbol, similar to cayenne 15,000-30,000 Japones, medium-strength Asian chile 15,000-36,000 Organic Aji Amarillo, essential in Peruvian food 40,000-50,000 Pequinspicy, hint of citrus, sweetness 40,000-50,000 Aji Limo Rojo, organic, slightly sweet, crisp 50,000-60,000 Tepin, powerful but brief heat 50,000-70,000 Fresh Thai, available red or green ~50,000-100,000 Dried Thai, used in Thai, Chinese cooking 50,000-100,000 Aji Cereza, milder substitute for Habaneros 70,000-80,000 Habanero, very hot, fruity/floral flavor 100,000-200,000 Organic Habaner, overly hot, fruity/floral flavor 100,000-300,000 Scotch Bonnet Chilies, similar heat to Habanero 75,000-325,000 Ghost Chilies, very hot, slight smokiness 300,000-400,000 Scorpion Chilies, incredibly hot Up to 800,000
• 7. Where is the Heat? If you want less heat, a lot of chefs will instruct you to remove the seeds from the pepper(s). In saying that they are implying the seeds are the source of the fire. Understand that removing the seeds will help a bit; however, they are not where the "real" heat of a pepper resides. The truth is, a pepper's intensity originates from the pith (membrane) and the ribs, not the seeds. Capsaicin, which is the chemical compound that holds all that fiery heat, is concentrated in the inner membrane of white pith and the ribs. The reason removing the seeds lowers the heat a bit, is simply because the seeds are in contact with the membrane, and some of the capsaicin rubs off. But the seeds do not contain any capsaicin of their own; hence, no heat. So, if you really want to tame the beast, go ahead and remove the seeds, but do not forget to scrape out the membrane, and cut out the ribs. Note on dry peppers: You can remove the seeds and cut out the ribs (I use a pair of kitchen shears), but it is almost impossible to remove the membrane, simply because it has dried and attached itself to the wall of the pepper. Removing the membrane is more for working with fresh peppers.
• 8. Gather your ingredients (mise en place).
• 9. Cut off the top of the peppers and shake out the seeds. Removing the ribs is up to you. Cut or tear them up, place into a bowl
• 10. Pour boiling water over them until they are covered.
• 11. Let them steep for 15 - 20 minutes.
• 12. Drain them using a colander but save the water in a bowl and reserve.
• 13. Add them to your blender, then add all the other Chili Paste ingredients.
• 14. Give them a few 1-second bursts, then start adding the reserved chili water, about a tablespoon at a time, until you reach your desired consistency. I wound up adding about 4 tablespoons of water.
• 15. Some chefs like their chili paste thick, almost like a tomato paste; however, I like mine almost pourable. Up to you.
• 16. Add the olive oil to a saucepan over medium-low heat.
• 17. When the oil heats up, add the chili paste, and stir constantly for about 5 minutes.
• 18. Stir in the scant 1/2 teaspoon of balsamic, remove from heat, then allow to cool.
• 19. Store in a suitable container (see notes of proper storage above), and place in the fridge until needed.
• 20. These are the chilies I used for this batch of Mexican BBQ ribs (pictured at the top). They gave the brisket a mild heat with a hint of smoke.
• 21. PLATE/PRESENT
• 22. Use in all things South-of-the Border. Enjoy.
• 23. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER CHOWDER

Steps:

• In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.