Sunnys Red Fire Sauce Food

RED CHILE FIRE AND ICE SAUCE

Red Chile Fire and Ice Sauce image

Provided by Sunny Anderson

Time 20m

Yield 2 cups Prep Time: 30 minutes Cook Time: 3 minutes

Number Of Ingredients 6

Ingredients

4 cups water
4 ancho chiles (dried poblanos), stems and seeds removed
3 cloves garlic
2 tablespoons chile soaking water, or more as needed
1 1/2 cups sour cream
Kosher salt and freshly ground black pepper

Steps:

Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.

SUNNY'S RED FIRE SAUCE

Sunny's Red Fire Sauce image

Provided by Sunny Anderson

Categories condiment

Time 1h20m

Yield 6 ounces

Number Of Ingredients 9

Ingredients

4 ounces jalapeno peppers, halved
4 ounces serrano peppers, halved
2 red bell peppers, halved
1 small red onion, peeled and quartered
1 large tomato, halved
2 cloves garlic, smashed
1 tablespoons apple cider vinegar
1/4 teaspoon sugar
Kosher salt

Steps:

Preheat the oven to 400 degrees F.
On a large baking sheet with sides, add the jalapenos, serranos, bell peppers, onions and tomatoes. Place the garlic under the cavities of the peppers to shield them from direct heat. Roast in the oven for 15 to 20 minutes.
In a medium pot set over high heat, add the vegetables from the roasting pan, the vinegar, and enough water to just cover the vegetables. Bring to a hard boil, and boil until the liquid is reduced by half, 15 to 20 minutes.
Remove the pepper stems from the pot. Pour the remaining vegetables and liquid from the pot to a blender, and blend until smooth. Wet a paper towel with water and squeeze out as much water as possible. Line the bottom of a fine mesh sieve with the paper towel in one layer. Place the sieve over a large bowl. Pour in the puree from the blender and let the puree slowly drip into the bowl beneath, about 30 minutes.
Discard any remaining pulp. Add the sugar and stir. Taste the hot sauce and add salt, if needed. Refrigerate for up to 2 weeks.

PASTA WITH ROASTED RED PEPPER SAUCE

Pasta with Roasted Red Pepper Sauce image

I love pasta. Always have.

Categories main dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 whole Red Bell Peppers
2 tbsp. Pine Nuts (optional)
2 tbsp. Olive Oil
1/2 whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
1/2 c. Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 lb. (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Steps:

Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside.Cook pasta according to package directions.In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.Give thanks for Italy.Repeat as necessary.

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