[CH] Re: dipping bread
GarryMass@aol.com
Tue, 29 Jun 1999 08:20:06 EDT
In a message dated 6/99 9:27:23 PM Eastern Daylight Time,
pepperking@mindspring.com writes:
<< Perhaps an Italian type recipe and a Southwest recipe with some chiles?
TIA,
Frank >>
Roasted Red Pepper Dipping Sauce
4 large red bell peppers
3 tbsp best extra virgin olive oil
1 tbsp red wine vinegar
2 cloves garlic
1/2 tsp sea salt
fresh grnd pepper
(anchovies are great but optional)
Smokin' Chipotle Sauce (or your favorite type and amount)
Rinse peppers and roast whole over charcoal or gas grille (add wet wood
chips).
Peel over a bowl saving all juice. Discard seeds and membranes.
Puree all ingredients (except hot sauce) by pulsing in food processor.
Stir in hot sauce or hot powder to taste. Refrigerate. Serve with crusty
bread.
- Nancy Harmon Jenkins "Mediterranean Diet"
Southwest Dipping Sauce
6 Fresh green chiles, roasted over wood chips, peeled
2 roasted bell peppers
3 Tablespoons Extra Virgin Spanish Olive Oil
2 Cloves garlic, crushed
3 Large fresh tomatoes, peeled and finely chopped
1 Cup shredded Longhorn or other cheese
Sea Salt and additional heat to taste
Puree (liquefy) two roasted chiles and both bell peppers, the garlic, and
about 3/4 of one tomato (Ro-tel canned can be diced for this) in food
processor.
Combine with diced chiles, diced tomatoes and juice, and cheese.
Cover and chill. Warm some crusty bread. Serve.
BTW, after seeing folks on here sing the praises of Ro-tel tomatoes with
green chiles, I finally found some at the Ocean State Job Lot.
As usual, all praise was deserved. Ro-tel "brightens up" any relevant recipe.
At 0.59 a can, worth every penny. Now if I can get my grocery store to
carry...
Gareth the ChileKnight
Ps on the topic of crusty bread, I have a recipe that's easy even for the
yeast-o-phobic. Just say yes.