Chile Peppers Recipe Page

Recipes from Sancho's Anchos Chiles, Moles, and Salsas

Chipotle Green Salad

Instructions:

1. Preheat a skillet over medium heat.
2. Place the tomatillos and unpealed garlic cloves directly onto the skillet, and allow to cook for ten minutes, while turning, or until they are soft and partially blackened.
3. Peel the skin off garlic clove and place in a blender with the tomatillos, chiles, salt and 2 table spoons of water.
4. Puree salsa, adding water if necessary. -> serve at room temperature.

Salsa Borrachao

Instructions:

1. Place skillet over medium flame.
2. Toast the pasilla chiles until skin blisters, then open and remove the stems, veins, and seeds.
3. Soak the chiles in the beer for 30 minutes.
4. Place the beer, chiles, peeled garlic cloves, and orange juice in a blender.
5. Puree till smooth and stir in chopped onions and salt.
6. Use olives and cheese as a garnish on top before serving.

Shrimp with Ancho Sauce

Instructions:

1. Marinate the shrimp in lime juice for an hour.
2. Place skillet over medium heat and toast chiles till the skin blisters.
3. Pour boiling water over chiles and soak until soft.
4. Puree chiles along w/ vinegar, garlic, onions, and oregano in blender.
5. Heat olive oil in skillet over medium heat.
6. Cook shrimp until almost completely cooked through then place aside for later.
7. Add pureed chile to pan and cook 5 minutes stirring constantly.
8. Add chicken stock and bay leaves to chile puree and stir to blend.
9. Simmer and allow sauce to thicken and add shrimp right before serving.

Stuffed Jalapenos

Instructions:

1. Coat pepper halves in oil and sprinkle with salt.
2. Fill each pepper with cream cheese.
3. Place on grill over high heat for 3-5 minutes (or until pepper is black and cheese is golden brown).