This Spicy Chile Pepper Sauce recipe and photo were shared with my
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More delicious
Condiments and Sauce, Recipes
for great cooking ideas.
Spicy Chile Pepper Sauce Recipe
Recipe Type:
Chile Peppers,
Condiments
& Sauces
Yields: 1 cup
Prep time: 20 min
Ingredients:
1 red bell pepper
3 dried Guajillo
chile peppers
5 dried Arbol
chile peppers
6
garlic cloves (skins removed)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon
coarse salt
1 teaspoon smoked paprika
Preparation:
Place
the whole bell pepper either over a flame or under
the broiler of your stove until the skin is charred.
Place in a bowl, cover with plastic wrap, and let
steam for approximately 10 minutes. Peel the charred
skin off the pepper, remove stem and seeds, and cut
into chunks. Place the prepared bell pepper chunks in your
food processor.
Remove stems from the dried chile peppers and shake out the
seeds or
then scrape out the seeds with a
spoon. Place the chile peppers in a bowl of
cold water and let stand 45 minutes. Once
dehydrated, place chile peppers and 2 tablespoons of
water (from the bowl) in the food processor.
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Chiles
de Arbol Chile Peppers:
Chiles de arbol or arbol chile are narrow, curved chiles that
start out green and mature to a 3-inch to 5-inch bright red pod. The
arbol chile is very hot, and related to cayenne pepper. These chiles
register around 50,000-65,000 on the scoville heat unit scale (or about
7-8 on a 1-10 scale). |
Guajillo Chile Peppers:
Guajilla Chile Peppers are one of the backbone
chile peppers used in cooking Mexican-style dishes. This shiny, deep orange with
brown tones measures about 4 to 6 inches long and 1 to 1 1/2 inches across. Not
hot, but rich, smoky, and complex. |
Using either a mortar and pestle or a spice grinder,
grind the garlic, toasted caraway seeds, coriander
seeds, cumin seeds, salt, and smoked paprika until a
paste forms. Transfer the prepared paste to
the food processor with the bell pepper chunks, and
dried chile peppers; puree until smooth.
Sauce can be kept in the refrigerator for 2 weeks.
Makes about 3/4 to 1 cup sauce.
