Sunday, September 18, 2011

Sunday in the kitchen with Abuelita J: Chile paste

The Trinidad/Bhut blend is on the left.  The other is a blend of Santaka and Ring of Fire

I got my chores done and the kitchen clean so of course I had to make a mess of my kitchen again.  The pile of Trinidads and bhuts on the counter were half dried.  I fired up the oven to 450, tossed the chiles in olive oil and put them in (I didn't know this but Pyrex measuring cups are oven safe as well - a handy thing to know for the future) for about thirty minutes.  I also had about a dozen dried bhut jolokia in the freezer that I reconstituted in boiling water.  Now there are two cups of bhut jolokia tea sitting on my counter which I'm wondering what to do with.  The roasted chiles and reconstituted bhuts all went into the food processor with roughly two tablespoons of oil.  Then the paste went into a hot pan.  All windows were open and the fan was on but it was kind of intense going for a bit.  I added a couple of tablespoons of garlic puree, the zest and juice of one lemon, a pinch of salt, and a good slosh of fish sauce (it seemed like a good idea at the time).  Fried everything together until the excess liquid was gone, let cool, and jarred.  I did a scaredy cat taste test (I nibbled a little from the end of a spoon) and it's kind of evil.  Mola Ram god damn black blood of Kali evil.  So I'm naming this blend: Pankot Masala.

The blend on the right is the one I made before and is just Santakas and Ring of Fire roasted, blended, and fried.  It's actually got a human consumption heat level and gives the dishes I've used it a cayannesque kick with a richer flavor.  This one is probably one I will branch out with and work on for the upcoming holidays.


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