My latest round of experiments (or my obsessions reeally) are all about chili peppers. I am testing a variety of them, totally enjoying the fragrances and that wonderful umami taste. Turning chilis into a sauce has proven so deliciously versatile! It adds depth to soups, it worked well to use as a base for pasta and pizza sauces, and it made for a great spread for sandwiches. This sandwich pictured here turned out amazing, mixing this chili sauce with black beans, and using my own plant cheese, I now have a new favorite sandwich. I know that these chili peppers are not in everyone’s pantry but they are available even online. I totally recommend playing around with them, it is quite rewarding 😉 Here is the recipe for the chili sauce I made:
- 10- 15 dried chili peppers (I used a mix of Ancho, Guajillo, New Mexico, Anaheim)
- 4 cups of boiling water
- ¾ cup olive oil
- First put rubber gloves on to protect your hands as the chilis may irritate and burn your skin.
- Remove the stems and seeds of the chili peppers.
- Wash the peppers and place them in a large bowl. Pour boiling water to cover.
- Let the peppers sit in hot water for 30 minutes.
- Drain the peppers, but reserve ½ cup of the water.
- Blend the peppers, olive oil and the ½ cup water your reserved in a blender until smooth.