¡¡Picante!!

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Hi all! I’ve been doing a lot of finger foods lately: sauces to dip things in, sambusek, mezze, etc. Something about this time of year maybe? Or just that I’ve been working lots of nights which tends to leave me a little queasy and not that hungry for more than little snacks at a time – unless its something REALLY delicious. I came across this recipe on Tasting Table, an e-mail I get regularly that has among other things, recipes from sous-chefs at renowned restaurants across the country. This one really caught my eye – its not something I’d ever really thought of making, but it seemed so simple and oh, that creamy orange color just looked so delicious! I made a few small adjustments, but for the most part I must thank Jose Enrique from San Juan, Puerto Rico for this one. You can of course adjust the heat by adding or subtracting Habaneros. I did it just like is written below and it was spicy after a few seconds, then faded out slowly without ever making you break a sweat. (So next time I think I’ll add more hot peppers.) Goes well with eggs, beans, sandwiches, tacos of all kinds, and just for dipping toasted bits of baguette. Enjoy!

Ingredients (makes ~2-3 cups)

  • 1/2 large yellow onion cut into chunks
  • 1 medium-sized vine tomato, cored and diced
  • 1/2 red bell pepper diced
  • 1/2 Anaheim pepper (or substitute another sweet pepper) diced
  • 3 Habaneros – cut off the stem but otherwise leave whole (with seeds)
  • 4 Jalapenos – cut off the stem but otherwise leave whole as well
  • 4 garlic cloves, peeled and left whole
  • ~2.5 cups EVOO – enough to just cover the ingredients
  • Salt to taste

Directions:

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  • Throw everything into a heavy-bottomed Le Creuset-type pot on medium heat
  • Simmer uncovered for 4 hours – there should be small bubbles coming up occasionally, but it should not get to a rolling boil. Everything should begin to brown on the surface as you get towards 4 hours.
  • Let cool.
  • Get the veggies out with a strainer, reserving the oil in the pot. Put the veggies in a food processor. If you have a Vitamix, that would probably yield ideal smoothness. If you have an immersion blender that is not totally dull and useless at this point as mine is, that would work too!

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  • Blend the veggies until smooth. Depending on what consistency you want, add more oil. I ended up adding back probably a half cup or so of what had been strained out. You can also take out a Habanero or two before you puree, see how hot the sauce is, and add the reserved ones back to adjust.
  • Add salt to taste.
  • Keep the cooking oil! It has lots of flavor and is nice and spicy.

This will be a fun one to play around with in the future with proportions and other ingredients! If anyone makes it, post your adjustments and let us know how it turns out!

One thought on “¡¡Picante!!

  1. No comments on this! I can’t believe it. I am very much looking forward to making this. In fact, I just bought a chile plant yesterday for our raised beds, so hopefully we’ll have the goods in our garden to make this soon!

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