Sunday, August 22, 2010

Peppers and blood

I'm not sure when, with what inspiration stick I had been beaten senseless, but at some point I bought dried chili peppers.  Not sure what I thought I was going to do with them, but this morning I had too much coffee to nap, so when Angela came to take Charlotte out for a little bit I decided to "do something" with the peppers.  Since all the cookbooks say to be careful what you touch when you are working with them.  So, I proceeded to very carefully rehydrate them, remove stems, remove seeds, and puree them as the directions indicated.  Only to find they were barely spicy at all.  Which is just fine for me.  But I had hoped to make a sweet-spicy marinade and usually marinades can be a little over spicy because the spice cooks off a little when the meat cooks.  Through a lot of add and re-adding and tasting I managed to get a marinade I was pretty pleased with.

While the result was worth the effort, and turned out pretty darn good, I made a few rookie mistakes along the way.  The first being my attire.  I was wearing a brand new white shirt while I was blending hot, blood red chilis.......  And of course you all know what happened to my shirt.  No, I was not attacked by vampires, I was a victim of my own hubris.  Thinking I was being so careful that I didn't need an apron.  Well, some mistakes you have to make more than once.

Sweet-Hot Marinade, watch the white shirt
1/2 C Ancho Chili Paste (see below)
1/2 C Guadillo Chili Paste (see below)
1/2 Can Tomato Paste
3T Cider Vinegar
3T Honey
2T Worchestershire Sauce
2t Crushed Garlic
2t Chipotle Powder

Combine over low heat, stirring until blended and smooth.

Oh, and I also cut my hand, for the second time in a week, on the tomato paste can.   Seriously?  What's with the repeat mistakes?

Chili Paste (either chili type)
4C Boiling Water
Dried Chilis (1 package)
1t Garlic
1T Fresh Cilantro

Pour boiling water over chilis and cover.  Let sit for 30min until rehydrated.  Remove stems and seeds.  Reserve liquid.  Put chilis, garlic, cilantro, and about 1/2C reserved liquid in blender.  Blend until smooth.  Add additional liquid about 1/4C at a time until desired consistency.

1 comment:

KSMofSC said...


I stumbled upon your blog while in El Paso this week. I cant remember enjoying reading recipes, but you had me glued.....hilarious. Picking out my favorites, and I'll let you know how they turnn out. Please keep writing.