Cascabel & Grapefruit Sauce
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 6 Cloves Garlic
- Bitter
- 1 c Fresh Orange juice
- Roast
- Chili
- 3 c Water
- 4 c Fresh Grapefruit juice
- 1 ts Salt
- 3 ts Allspice (Jamaican)
- 24 Dried Cascabel Pepper See Note
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- : NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the "little rattles" pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not real hot. Cascabel is also known as the chili bola. : METHOD: Remove stem and seed from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. SEE HINT. Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. : HINT: If a very smooth sauce is required, pass the rehydrated, coarsely chopped, chiles through a food mill, then proceed as above.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Griddle
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Blender
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Chef's knife
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Cutting board
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Sieve