Text 16019, 95 rader
Skriven 2014-08-20 06:12:48 av Dave Drum (1:261/38)
Ärende: Chile 7330
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yellow Mole/Sauce
 Categories: Salsa, Vegetables, Chilies, Herbs
      Yield: 3 Servings

      3 md Ripe yellow tomatoes
      1 md Yellow onion
      3 lg Yellow bell peppers
      6    Lemon Drops (yellow Ajis) or
           - other yellow or orange
           - chilies
    1/2 lg Lemon; juiced
      2 cl Garlic
    1/2 ts Cinnamon
    1/2 ts Allspice
      1 ts Sugar
      1    Fat pinch of nutmeg
           Salt
      2 tb Oil; for sauteing and the
           - "sizzle" finish

  I use the broiler for most all of my roasting, so I'll
  refer to it as my method. Put the tomatoes and bell
  peppers under the broiler until the tomatoes are soft and
  the skin is split and brown in spots and the bells are
  blistered all over. You'll want to turn them a few times
  so that all this gets evenly done. Set them in a bowl and
  toss a towel over them and let them cool off a bit.

  Now put the _____ (your chile's name here) and the
  unpeeled garlic in to roast. The Ajis I use roast quickly
  - one turn over and they're done. I just snip the good
  stuff off the stem with a pair of scissors into the
  processor. The garlic takes a little longer. In fact, you
  could roast it earlier with the big stuff under the
  broiler or on a dry frying pan or toaster oven or
  whatever.

  While the bells and tomatoes are roasting, oil up a frying
  pan and peel, dice, and start sauteing the onion until
  it's just soft. Toss this sauteed onion into a food
  processor. A note on the pan: if you're not into doing
  dishes, use a bigger pan, like a Dutch oven, to saute the
  onions because the raw sauce also needs to be cooked after
  being pureed and a high-sided pan is handy for this.

  After cutting out the stem cores from the tomatoes and the
  stems and seeds from the bell peppers, roughly chop them
  and put them into the processor as well. I don't bother to
  skin them - the skins are thin and chop up nicely. Add the
  lemon juice, sugar, some salt, nutmeg, allspice, and
  cinnamon. After the garlic cloves cool, peel and roughly
  chop and have them join the party in the processor.

  Puree all this stuff until you get the texture you like.
  Note: I could have done all this in one leaky batch, but
  decided to go with two shifts, instead.

  I like a texture where the skins are well chopped (I don't
  strain this sauce), but it also doesn't look like baby
  food. At this point, I empty the contents of the processor
  into another pan with a handle on it. The hot oil in the
  next step will make the sauce spatter and it's no fun
  being in the splatter zone with an awkward grip on a
  slippery bowl.

  After the blending, or during it, heat up a high-sided pan
  with the rest of the oil until the oil just starts to
  smoke.

  Pour in the raw sauce all at once while stirring. I like a
  whisk here because it mixes stuff well without pushing it
  around. The sauce will sizzle and spatter a bit, but keep
  the heat on it so that it doesn't stop bubbling.

  Constantly stirring, cook the bubbling sauce for about 10
  minutes. It should be thick enough to almost coat a spoon.
  After it cools and loses more water, it should be nice and
  thick. Taste it and make any additions you might like
  (sorry, no subtractions!).

  This stuff is great with shrimp or fish or as part of some
  enchiladas or empanadas or chicken or ...... do enjoy!

  Cheers, Tom Scheper | 22 Sep 1997 Chile-Heads List

  Uncle Dirty Dave's Archives

MMMMM

... An optimist is a person who starts a new diet on Thanksgiving Day.

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