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 Hosted By
Monica & Bill |
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4 red bell peppers, roasted, peeled, seeded and chopped |
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1/2 small red onion, coarsely chopped |
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4 cloves roasted garlic, peeled |
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1 tablespoon Dijon mustard |
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1 tablespoon chipotle chile puree |
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Kosher salt and freshly ground black pepper |
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ROASTING PEPPERS AND CHILES
Preheat the oven to 375 degrees F. Brush the peppers with olive oil and season with salt and pepper, place in the oven on a rimmed baking sheet, and rotate until charred on all sides, 15 to 17 minutes. Remove from the oven and place the roasted peppers in a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed. Treat chiles exactly the same way as the peppers. Roasted peppers and chiles can be covered and stored for up to 5 days in the refrigerator.
MAKING CHILE PUREE
Place dried chiles in a bowl, pour boiling water on top, and let soak for about 30 min¬utes, or until soft. Remove the chiles from the water and remove the stems and seeds, reserving the water. To puree them, place the chiles in a food processor with a little of the soaking liquid and process until smooth. To make chipotle chile puree, empty the contents of a can of chipotles in adobo sauce into a food processor and process until smooth. Chile puree can be covered and stored for up to 5 days in the refrigerator. Chipotle puree will last up to a month because of the vinegar in the adobo sauce.
ROASTING GARLIC
Preheat the oven to 300 degrees F. Separate the cloves of a head of garlic, but do not peel. Drizzle the cloves with olive oil and season with salt and pepper. Wrap the garlic securely in aluminum foil and place on a baking sheet. Roast in the oven for 45 min¬utes to 1 hour, until very soft. Squeeze the pulp from the skins, discarding the skins. Roasted garlic will keep covered and stored in the refrigerator for up to 5 days.
PUTTING IT ALL TOGETHER
Combine the red peppers, onion, garlic, vinegar, honey, mustard, and chipotle puree in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl. This sauce can be made 1 day in advance and refrigerated. |
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