3 tbsp olive oil
2 dried red chilies
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup shelled raw peanuts
1 cup hulled raw pumpkin seeds (pepitas)
3 cloves
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp dried thyme
1 canned chipotle (smoked jalapeño
chili) in adobo sauce
1 tsp sugar
2½ cups chicken stock
juice of 1 lime
sea salt and freshly ground black pepper
1Heat the olive oil in a large frying pan. Add the dried chilies and cook for a
minute, turning, until toasted. Transfer the chilies to a bowl, cover with hot
water, and soak for 20 minutes. When soft, cut off and discard the chili stem.
Discard some or all of the chili seeds, if desired. In the same pan, cook the onion
and the garlic, stirring occasionally until softened, adding a little extra oil if needed.
2In a separate pan over low heat, first toast the peanuts, then the pumpkin
seeds, watching carefully to make sure that they don’t burn. Transfer the
peanuts and pumpkin seeds to a food processor, and add the onion/garlic
mixture, soaked chilies, cloves, allspice, cinnamon, thyme, chipotle, and sugar.
Process with ½ cup of the chicken stock until smooth, working in small
batches, if necessary.
3Return the purée to the pan in which the onion was cooked and cook over
low heat. Add the remaining chicken stock, and stir until the sauce is the
texture of melted ice cream. Taste the sauce. There is a sweetness from the
onion and chicken stock, and the chilies and spices are hot. The roasted nuts
and salt add to its savory qualities. Adjust the seasoning, if necessary.
4Add the lime juice just before serving, to wake up the flavors and bring
them into balance. Serve with grilled or roasted meat.
No comments:
Post a Comment