Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Dib's
Servings: 2 cups
I found this recipe on the web while researching an article for Costa Rician Foods. Aparently this stuff is addictive.
1 to 2 dried guajilo chile
1½ cups water
½ small yellow onion, chopped
1 large carrot, chopped, about a 4 inch piece
2 tablespoons granulated sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon ground cumin
2 teaspoons salt
2 teaspoons molasses
2 teaspoons vegetable broth, optional
Remove stems from the chiles. Slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. (I use the back of a spoon when I need to do this in other recipes)
Pre-heat a 6 or 8 inch cast iron or heavy stainless steel skillet over medium heat. When hot lay the chile pieces in the pan and toast, turning after about 2 minutes. Add the water and lower the heat to bring the water to a simmer. Simmer for five minutes.
Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add to the blender. Add the remaining ingredients. Blend until smooth. Taste for seasoning. Pour into a sterile jar and seal.
Keeps for 2 weeks in the fridge or you can freeze in a container or ice cube tray.