Easy Jalapeno Dip

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Hi Dave,I really love your website!I thought you’d be the best person to ask. At a recent potluck there was a delicious dip. It was a pale green (like the color of that frozen guacamole) and the taste was incredible–just the taste of pure fresh jalapenos. The man who brought it told me his mom had made it, and all …

Roast Pork with Pasilla Adobo Sauce

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Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings.

Ingredients

Pasilla chiles, chicken broth, garlic, cumin, beer, Pork roast.

Instructions

Vibrant-Vegetable-Stock

Vibrant Vegetable Stock

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This stock is good enough to serve as a first course consommé, in addition to using it as a basis for some of the recipes that follow. Baking or caramelizing the vegetables before adding the water gives an additional richness to the stock. If you wish, adding a 1 to 2 inch piece of kombu seaweed will also add a further depth of flavor. This stock will keep for 2 days, covered, in the refrigerator. It can also be frozen; divide it into 2- or 3-cup freezer containers. Feel free to add any vegetable trimmings from the bag in your freezer, but beware of cabbage or broccoli, whose flavors tend to dominate the stock.

Read Dave DeWitt’s article on Veggie Soups for Spring here.

Ingredients

4 onions, not peeled, cut into eighths
3 large ribs celery, cut into fourths
2 leeks, white part only
1 head garlic
4 carrots, cut into 2-inch pieces
1 1/2 cups dry white wine
2 tablespoons high quality olive oil
3 green onions, cut into 1-inch pieces
1/4 cup chopped New Mexican green chiles, or more to taste
1/3 cup chopped parsley, including the stems
1/4 cup fresh chopped basil or 2 tablespoons of dried basil
1 teaspoon dried marjoram
1/2 cup chopped button mushrooms
1/2 cup chopped celery leaves
1 zucchini, peeled and sliced
3 cups coarsely chopped tomatoes
3 quarts cold water
5 whole black peppercorns

Instructions

Preheat the oven to 350 degrees F.

Place the onions, celery, leeks, garlic, and carrots in a shallow pan and pour the wine over the top. Bake uncovered for 1 1/2 hours.

Heat the oil in a pot and add the caramelized vegetables and the green onions and sauté for 5 minutes, stirring occasionally. Add the remaining ingredients (except the water and peppercorns) and saute for 5 minutes, stirring occasionally.

Add the cold water and the peppercorns and bring the mixture to a boil. Then lower the heat to a simmer, cover, and cook for 2 hours. Remove the cover and simmer for another 30 minutes. Strain the stock through a fine strainer lined with cheesecloth or a coffee filter and salt to taste.

Agent Orange Habanero Sauce

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This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels. To preserve the unique fruity flavor of the chiles, the habaneros are not cooked. When handling habaneros use food-safe gloves and thoroughly wash knives, cutting boards, and utensils with cold soapy water and then hot soapy water.

Ingredients

  • 2 large carrots (1 1/2 cups) peeled & chopped)
  • 1/2 medium red onion (1 cup) peeled & chopped)
  • 1 1/2 cups white vinegar
  • 1/2 cup water
  • 6 cloves garlic (2 tablespoons minced)
  • 1/4 cup fresh lime juice
  • 1 tablespoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup coarse grain or Creole mustard
  • 12 to 14 habanero chiles, seeds and stems removed (3/4 cup minced)

Instructions

Combine the carrots, onion, vinegar, water, garlic, lime juice, salt, pepper and mustard in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 to 15 minutes or until the carrots are soft. Remove from heat.

 

Use an immersion blender or food processor to puree the mixture. Add the habaneros and continue to puree until smooth. Pour into sterilized jars or bottles and process in a hot water bath for 15 minutes.