Two tbsp adobo sauce…
last month
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Habanero hot sauce canning ?
Comments (13)Here is the hot sauce recipe that I use...It is from Rick Bayless and it is fabulous... My husband has it with every meal...He says it not only tastes good, but he believes that it has medicinal qualities and has immensely helped his aches and pains... Habanero Hot Sauce Recipe from Season 5 of Mexico--One Plate at a Time Makes about 2 cups Ingredients 5 cloves garlic, unpeeled ½ cup peeled, roughly chopped carrot (youÂll need 1 medium carrot) ½ cup roughly chopped white onion (youÂll need about half of a small onion) 12 medium (about 5 ounces) orange habanero chiles, stemmed 1 cup apple cider vinegar About 2 teaspoons salt ¼ teaspoon sugar Directions Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary. Pour into jars or bottles and store in the refrigerator until youÂre ready to add some dazzle to a dish....See MoreMacadamia Crusted Halibut with Citrus Butter Sauce
Comments (7)Hey gibby! What I do is buy 4 portions of Halibut with the skin still on the fillet, so I only put the "crust" on the side opposite the skin. Then when I am cooking it, I sear it on the "crust" side (without moving it so the crust stays on and forms an actual crust) until the crust is golden and crunchy, then I flip it to the skin side and continue cooking until it is cooked through. I serve it skin side down, so the crunchy crust is on top with the citrus butter. Does that help? Alexa...See MoreTomatoe Sauce Question for Sharon (Chase)
Comments (9)I always do the recipes a bushel at a time and I get 20 quart jars from each bushel. Here is what I have in my notes but so much depends on the size and juiciness of the tomatoes and it's just approximations. A bushel will yield about 80 cups 1/4 bushel will yield about 20 cups A bushel gives me approx 20 jars 1/4 bushel will make about 5 jars. So roughly speaking I would get 6 quart jars to each of those recipes. Another way of looking at it is each quart holds 4 cups so 24 cups would yield 6 quart jars. Even with the added ingredients some of the juice boils down so 6 is likely a pretty good number. Mind you you only have a bushel so hopefully you only get 5 jars from each recipe! LOL I think Lee made the recipe using the amounts specified so maybe she will chirp in with some info....See MoreHomemade Enchilada sauce?
Comments (11)Here is my recipe for Yucatecan style Chicken chili - it is very similar to Cochinita Pobil, but with chicken instead of pork: Chicken Chili 6 chicken thighs or 1 chicken 2 limes, sliced rinds of 2 lemons, sliced 2 oranges, sliced (preferably green, but optional) 1 carrot, chopped 2 bay leaves 6 cups water 2 onions, cut in halves and divided 8 cloves garlic 3 dried Ancho chilies 2 dried Pasilla chilies 4 dried Guajillo chilies 1-2 dried Cayenne Chilies (optional) 2 tbsp oregano (divided) 1/3 cup flour 2 tbsp tomato paste 2 tbsp Achiote paste 1-1/2 tbsp vegetable soup base 1-1/2 tbsp chicken or turkey soup base cilantro, for garnish Wash the chicken and leave whole or cut into pieces. Place the lemon, lime, and orange slices in stockpot and add the chicken, carrot, bay leaves, and water. Add one onion and the garlic cloves. Slit open all the chilies and remove all seeds, and then add those to the pot, and bring to a boil on high heat. Put 1 tablespoon of oregano in a tea ball or bouquet garni and add to the pot. Reduce the heat to simmer and allow to cook covered for 40 minutes, or one hour if using a whole chicken. After one hour, turn off heat and allow the pot to stand covered for about 20-30 minutes more while the chicken continues to cook. Retrieve all the chilies and place in a small bowl with about 1/2 cup of cooking liquid. If possible, remove some of the peeling; otherwise purée them using a food processor or hand blender on low speed. Strain the purée through a food mill to remove the skin, and reserve the strained purée. Strain off the liquid from the stock pot and reserve. When the chicken is cool enough (you can refrigerate it at this point), remove all the meat and reserve. Save the bones and discard the bay leaves. Return everything else to the stock and boil for another hour with a 1/2 onion. Strain the stock and allow it to cool for a while. Then, using a fat separator, divide the stock from the fat. Reserve the stock, which should be about 4 cups or slightly more. Mince the remaining 1/2 onion. Add 1/3 cup of the skimmed fat to a large sauce pan over high heat. When the fat is hot, add the 1/2 cup flour and make a roux that is light brown or tan. Add the onion and cook about 1-2 minutes more, and then add 2 cups of reserved stock that has been defatted. Stir to combine, and add the tomato paste, one tablespoon of oregano, Achiote paste, and soup bases. Check for salt flavor and add more soup base if necessary. Cook for about 5 minutes, or until onions have cooked, and then purée with a stick blender (or food processor and return to saucepan). Chop the reserved chicken meat and add to the saucepan with 1/4 cup of chili paste that you have reserved (or about half of it). Stir to combine, and serve with tortillas or rice. *Note: You will have approximately 2 cups of stock and 1/4 cup of chili paste left over. This can be used to make a sauce for enchiladas or tamales. Here is my enchilada recipe, but I have not updated it for quite a while: Yucatecan Style Chicken Enchiladas 1 pound cooked (preferably poached) chicken or turkey meat, chopped 2 tbsp chicken fat (or combination of chicken fat, butter, olive oil) 1/4 cup flour 1/2 onion, finely chopped 2-3 Serrano peppers, minced (some seeds removed) 1 can Ro-Tel tomatoes 2 tbsp cumin 2 tbsp chili powder 2 tsp dried oregano 1 tsp vegetable soup base 1 tsp chicken soup base 2 tbsp achiote paste (ground annatto seeds) 1 cup chicken stock, as needed 14 corn tortillas If you have poached your chicken meat, you will have a nice broth to use for thinning the sauce later, and you will probably have chicken fat that you can use for the roux. I poach the chicken the day before and save the broth separately and extract the fat from the top of the broth. Chop the meat and set aside. If you have bones, you can add them to the broth and simmer for an hour or so. Melt the fat (or butter and oil) in a large saucepan, and add the flour to make a roux. When the roux is a pale brown, add the minced onion and cook a bit more so that the onion will become soft and the roux turns a light brown. Then add the peppers and stir to combine. Add the canned tomatoes, including all the liquid, and blend. Add the cumin, chili powder, oregano, soup bases (in place of salt), and achiote paste. Stir until blended. Reduce the heat and add sufficient chicken stock or water to make a thick sauce. Using a stick blender, purée until fairly smooth, or at least until tomato pieces are fully incorporated – you may have some onion pieces that do not get puréed, but this is okay. Remove about 1/3 of the sauce to reserve and add the chopped chicken or turkey meat to the rest of the sauce. Spoon about 2-3 tbsp of the reserved sauce into a 6”x10” (or similar size) baking dish, and spread fairly evenly, along the bottom and sides. Heat the tortillas on a covered plate in the microwave, 30 seconds at a time, turning them and restacking them so that the center ones are top and bottom. Once they are soft, spoon a bit of chicken filling into a single tortilla, roll it into shape, and place it in the baking dish. You can stack them tightly or else make two loose layers. If you make two layers, put a bit of reserved sauce in between the layers. At the end, add all remaining sauce to the top and spread evenly. Add grated cheese, if desired. Cover the pan with foil and bake at 360° for 20 minutes, or until they are hot. I am not Norwegian, but I do have Swedish ancestry from my Prussian ancestors who colonized Prussia from Sweden. Lars is also fairly common in Germany, and my ancestors considered themselves German. Lars...See More- last monthlast modified: last month
last month- last month
last monthHi Foas!,... I so get the annoyance. Not a big dealio, just an extra step if trying to get a meal on the table. For twenty plus years i've been purchasing the pureed/minced tins. My international maket and mexican markets have had it for years...until 2020. So i had to purchased the tins with the whole chipotles....open a tin, take one out with a bit of sauce, messy chop on my cutting board, tin into the fridge to deal with later....into a small glass jar.
I don't stock many tin goods. Chipotles are an exception. And a couple small tins of green and red salsas for quick taco night adding some fresh ingredients...
I did just find amazon has my usual sauce, no whole chipotles, now. and the crushed la Cosenta brand.
I did find, eventually, the MexicanGrocer that has all i was purchasing previously from my local international market.
No issues reaching the free shipping 60$.
I only used MexicanGrocer once but i did stock up on ingredients for tamales like corn wrapers, masa, etc. And dried whole peppers. To get the free shipping...and not that diffucult.
Not sure i could do that again from MGrocer. I don't stock many tinned goods. Once a year maybe?
foodonastump thanked sleevendog (5a NY 6aNYC NL CA)- last month
- last month
I meant to mention i make cubes. Years past they would get lost in the freezer but since i made them last month, handy in the big kichen freezer drawer, i'm going through them quickly. Two trays of the ginger, tumeric, lemon, grapefruit....one tray each of greens and adobo. Similar to Lars recipe but i used my last tin of whole chipotles and some roasted garden tomatoes with veg and garlic from the freezer in my small blender jar.
I also keep dried chipotle powder on my spice rack to use a pinch or in spice blends. Used last night i tossed some shrimp to oven roast for a gumbo garnish.
I'm soaking a pound of garbanzos and a pound of blackbeans for a Sunday DimSum gathering. Saturday i'm making probably four different humus and a couple dressings. A favorite recently is a miso ginger caesar. (NYTimes?)
foodonastump thanked sleevendog (5a NY 6aNYC NL CA)
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Lars