For some reason I can no longer do picture captions from Firefox on Windows 10
**Picture captions:**
1. Almost the final product 2. The roasted Veg 3. The assortment of dried chiles 4. First stage of blending the dried peppers
**Ingredients:**
* 7 roma * 1 vidalia onion * 5 cloves of garlic * Dried peppers (clockwise from the top, 3 morita, 1 Pasilla de Oaxaca, 3 dried habanero, 1 guajillo, 1 dried chipolte and 5 chile de arbol in the center) * 1.5 cubes of bouillion * 2 tbsp of lime * 1 can Hunts Diced Fire-Roasted tomatoes
**The cookery:**
I roasted all the veggies until well blackened. I put the garlic in a bit of foil until it got nice and gooey. I toasted until fragrant and then soaked in boiling water until soft. I took the seed out of all the dried peppers where I could manage it (except for the arbols).
I REALLY wanted to avoid the rolled up bits of tomato skin and shards of dried pepper skins, so… I dumped 4 roma halves, all the charred tomato skins, all the dried peppers and the bouillion in the Vitamix.
I have learned that the trick (at least for me) to smoothly blend the peppers and tomato skins is as follows:
Turn the speed up about 1/2 way
Hit the pulse lever twice (the goal is to toss the contents up high) and scrape everything back down to the bottom.
Lather, rinse and repeat, increasing the nuImage captions:
1: the peppers
4: after roasting
5: after blending all the dried peppers w/ tomato skins and a few tomatos
6: the final result
Ingredients
clockwise from the top: 3 moritas, 1 pasilla de Oaxaca, 3 dried habanero, 1 guajillo, 1 dried chipole, in the center chile de arbol
7 roma
1 vidalia onion
5 garlic
1.5 bouillion
2 tbsp lime juiceber of pulses gradually until you can see the mixture starting to flow properly.
1 Comment
For some reason I can no longer do picture captions from Firefox on Windows 10
**Picture captions:**
1. Almost the final product
2. The roasted Veg
3. The assortment of dried chiles
4. First stage of blending the dried peppers
**Ingredients:**
* 7 roma
* 1 vidalia onion
* 5 cloves of garlic
* Dried peppers (clockwise from the top, 3 morita, 1 Pasilla de Oaxaca, 3 dried habanero, 1 guajillo, 1 dried chipolte and 5 chile de arbol in the center)
* 1.5 cubes of bouillion
* 2 tbsp of lime
* 1 can Hunts Diced Fire-Roasted tomatoes
**The cookery:**
I roasted all the veggies until well blackened. I put the garlic in a bit of foil until it got nice and gooey. I toasted until fragrant and then soaked in boiling water until soft. I took the seed out of all the dried peppers where I could manage it (except for the arbols).
I REALLY wanted to avoid the rolled up bits of tomato skin and shards of dried pepper skins, so… I dumped 4 roma halves, all the charred tomato skins, all the dried peppers and the bouillion in the Vitamix.
I have learned that the trick (at least for me) to smoothly blend the peppers and tomato skins is as follows:
Turn the speed up about 1/2 way
Hit the pulse lever twice (the goal is to toss the contents up high) and scrape everything back down to the bottom.
Lather, rinse and repeat, increasing the nuImage captions:
1: the peppers
4: after roasting
5: after blending all the dried peppers w/ tomato skins and a few tomatos
6: the final result
Ingredients
clockwise from the top: 3 moritas, 1 pasilla de Oaxaca, 3 dried habanero, 1 guajillo, 1 dried chipole, in the center chile de arbol
7 roma
1 vidalia onion
5 garlic
1.5 bouillion
2 tbsp lime juiceber of pulses gradually until you can see the mixture starting to flow properly.