Smoked Paprika Shrimppoblano Polentared Pepper Agave Sauce Recipes

HUNGARIAN PAPRIKA SAUCE

Steps:

• Saute the onions in the fat until they are soft.
• Add the tomato, paprika, salt and bell pepper.
• Continue cooking the sauce for an additional 20 minutes.
• Remove from the heat and stir in the sour cream.

ROASTED GARLIC, POBLANO, AND RED PEPPER GUACAMOLE

Steps:

• Preheat oven to 450°F.
• Wrap garlic cloves in foil, bake at 450°F for 15 minutes or until soft. Let cool slightly, remove skins. Place garlic in a medium bowl, mash with fork.
• Preheat broiler.
• Cut peppers in half lengthwise, discard seeds and membranes. Brush olive oil on peppers. Place pepper halves, skin sides up, on a foil lined baking sheet, flatten with hand.
• Broil 15 minutes or until blackened, turning frequently. Place in a zip-top bag, seal. Let stand 10 minutes. Peel and finely chop.
• Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.

HABANERO AND POBLANO HOT SAUCE

Steps:

• Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides.
• Let poblano cool then peel, seed, and chop into large chunks.
• Remove stems from habaneros.
• Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well.
• Simmer mixture for 15-20 minutes or until reduced by about half.
• Let cool and add lime juice.
• Add vinegar until desired consistency is reached and stir or re-blend.
• Let sit in refrigerator to enhance flavor.

CHIPOTLE PEPPER PUREE

Steps:

• Take the contents of the can and puree in a blender or food procesor. Be careful handling chipotles and remember that a little of this smoky chili puree will go a long way.
• Store in the refrigerator until needed in a jar with tight lid.
• The puree will keep almost indefinately when covered with a thin layer of oil(I prefer olive oil).

SMOKED PAPRIKA SWEET POTATOES (PUREE OR MASHED)

Steps:

• Pierce washed potatoes, wrap in foil, place on baking tray in oven at 400 degrees for 1 hour or until very tender.
• When cooled just enough to handle, peel off the skin and cut into chunks that fit your food processor or extremely powerful blender.
• Melt the butter and the spices together in the microwave.
• Blend the potato with the melted spiced butter and the cream following the instructions of your processor or blender, serve when blended throughout.
• *I used an extremely high powered blender (a vita mix) and had to stop and stir while pureeing multiple times so as to not burn out the motor. If it is too thick, add some more cream or milk to get it to the consistency you want it. Feel free to add more smoked paprika if you enjoy the flavor as much as I do!