Hot and Crisp Jicama Sticks

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These pickled jicama sticks are easy to prepare and the basic recipe can be used for a variety of tender cooked vegetables such as green beans, carrots, and asparagus. They can be eaten as early as 24 hours after marinating, and they will keep for up to 3 weeks in the refrigerator.

NOTE: This recipe requires advance preparation.

Ingredients

  • 3/4 pound jicama, cut in sticks
  • 3 to 4 dried red chiles, such as piquins or cayennes
  • 2 cloves garlic, whole
  • ½ small red onion, thinly sliced
  • 3/4 cup chile-infused vinegar
  • 1/3 cup sugar

Instructions

Pack the jicama sticks vertically in a pint jar. As you are placing the sticks, put in the chiles, garlic, and onion slices.

Combine the vinegar and sugar in a saucepan and bring to a boil. Stir to dissolve the sugar and immediately pour over the vegetables. Save any extra marinade. Cover and gently tap the jar to release any air bubbles. Refrigerate overnight. Periodically check to make sure the sticks are still covered with the liquid, add the reserved marinade as needed.

Serve chilled, 24 hours or up to 3 weeks after marinating.

 

Chiptole Barbecue Sauce

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This sauce can keep in the refridgerator for up to a month.

Ingredients

yellow onions, olive oil, ketchup, bay leaves, molasses

Instructions

(From Chef Bill Gragg of Assets Grill, in Albuquerque, New Mexico. This is the sauce he uses for his barbecue pizza.)

  • 2 medium, finely diced yellow onions

  • 3 tablespoons olive oil

  • 2 #10 cans of ketchup

  • 14 ounces chipotle chile in adobo sauce, pureed

  • 4 bay leaves

  • 1 cup molasses

  • 1 cup brown sugar

  • 1 cup honey

In a large frying pan, sauté the onions in the olive oil. Add the ketchup and the rest of the ingredients, then simmer for two hours. This should keep in the refrigerator for up to a month.

Red Chile Sauce

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The chiles that we traditionally use for this basic sauce are the ones we pull off our ristras or strings of chiles. Ristras are not just used for decoration here, we eat these chiles throughout the year in a variety of dishes. This sauce can be used in a number of ways, as a topping for enchiladas and tacos, as a basis for stew, or anything that calls for a red sauce.

Ingredients

  • 10 to 12 dried red New Mexican chiles, stems and seeds removed

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 2 tablespoons vegetable oil

  • 1 cup water

Instructions

Rinse off the chiles, place them in a pot and cover them with very hot water. Allow to sit for 15 to 20 minutes to soften. Drain and discard the water.

Sauté the onion and garlic in the oil until they are soft.Place all the ingredients, and the 1 cup of water, in a blender or food processor and puree until smooth. Strain the mixture, if desired, for a smooth sauce.

Mole Poblano

Mole Poblano de la Noche Buena

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Use this sauce to accompany a variety of poultry dishes. Serve it in the traditional way, over a turkey breast, garnished with sesame seeds, or substitute sliced turkey, left over from your holiday feast. It also makes an excellent sauce for shredded turkey or chicken enchiladas.

Sauce Rougaille

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This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

Ingredients

  • 1/4 cup vegetable oil

  • 4 New Mexican chiles, seeds and stems removed, finely chopped

  • 2 teaspoons grated ginger

  • 2 teaspoons minced garlic

  • 2 medium onions, peeled and finely chopped

  • 1 tablespoon tomato paste

  • 2 large tomatoes, peeled and choppped

  • 1 tablespoon chopped fresh thyme

  • 2 tablespoons chopped fresh parsley

  • Salt and pepper to taste

Instructions

Pour the oil into a wok or large sauté pan and heat until hot. Add the chiles, ginger, garlic and onion and saute until the onions are soft, about 10 minutes, stirring constantly. Add the tomato paste and cook for 30 seconds, stirring constantly. Add the tomatoes, stir, cover, and simmer on medium heat for 10 minutes. Remove from the heat and check for consistency, adding some water if too thick. Stir in the thyme and parsley, adjust the salt and pepper, and serve.