[CH] Sauces from Mexico, etc
Deb deForest (deforest@selec.net)
Wed, 07 Jul 1999 09:42:28 +0000
Dan has an unofficial chilehead coworker from Mexico City who recently
returned there for a short visit. She brought him back two sauces that
are both very good. If you are ever shopping in Mexico, look for
these. One is "Salsa Picante La Botanera", a de Arbol sauce.
Ingredients are (please correct me here): agua (water), chiles de arbol,
sal yodatada (salt...but what's the yodatada part?---is it Spanish for
yada yada yada?), acido acetico (vinegar?), ajo (oil?), condimentos
(secret spices?), goma natural como estabilizante (gum with
stabilizers?), y 0.1% de benzoato de sodio como conservador
(preservatives?).
The other is my favorite of the two, "Pastora Salsa de Chile Chilpotle
(sic)". It is unlike other chipotle sauces I love (e.g., Jim's Smokin'
Chipotle and Bufalo), in that it is not brown and thick and sweet. Nice
for a change. It is also not like pureed chipotles in adobo (no
tomato). It is sort of like a Chipotle KY BBQ Sauce. Haven't put it to
the best complementary (for you, Sir Knight) pairing yet, only tried it
in the new-sauce- frenzy on tortilla chips so far ...I'm thinking on
turkey breast from the smoker or baby back ribs (sing along..."baby
back, baby back, baby back...."). The ingredients here are:
agua (water), vinagre de alcohol de cana (label is smudged at the
cana--with tilde, I think, this may not be spelled right...guessing wine
vinegar of some kind?), chilpotle (sic), ajo (oil?), sal yada yada yada,
oregano, especias (smudged again...spices? hmmm, so what's condimentos,
then?), and the preservative as in the other sauce. Yummy stuff,
compliments to Pastora <g>.
I get the digest so am just now seeing the disappointing post from
Monday. FWIW and IMO, Doug contributes greatly with wonderfully
original recipes that work for me every time. He was awarded the D&D
Chef of the Year title for two years in a row (that's Deb & Dan, not
Dean & Deluca :-)
Anywhat (I liked the "anywhen" someone came up with recently), how long
do we wait before we put Rael's picture on a milk carton?
The nightly serenade from the frogs/toads in my garden and on my patio
can at times be unbelievably loud but I made several houses for them
last spring anyway. The wren's nest is in the fern by the window with 4
little eggs in it that should be hatching soon. Hummingbirds are still
here. Pileated woodpeckers (they DO sound like Woody Woodpecker),
roadrunners and other birds all over the place, a beautiful fox came
through the other morning at the 'tween time...bugs don't stand much
chance in my back yard anymore. Yes! My habs are wonderful, orange
with thicker walls than usual and bursting with fruity flavor. The
piquins are almost all ripe (the leaves have now turned purple...good or
bad?). The quasi chilehead squirrels have eaten all the "Chili Red"
chiles along with the tomatoes but leave the piquin and habs alone
<VBG>. Can't complain.
And, Congratulations Luke! Chileheads rule Oz!
Deb in Houston