South Of The Border Chocolate Sauce Recipes

SOUTH-OF-THE BORDER ESSENTIALS: EVERYTHING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will require a blender or food processor fitted with an S-blade to make this recipe.
• 3. I like to play about with the salt and lime juice. Sometimes the chiles and tomatillos can be a bit more-or-less tart, and I adjust those seasonings accordingly. FYI: I you do not have any tomatillos; you can always substitute regular tomatoes. It will not taste the same; however, it is still pretty dang good. And, if you like yours hotter, throw in 1 or 2 jalapenos.
• 4. Homemade Ranch Mix This recipe calls for ranch dressing seasoning mix. If you want to make your own... It is healthier and does not have any preservatives check this out: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-ranch-seasoning-mix.html?r=4 Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks.
• 6. What Is A Tomatillo? A tomatillo is a small round fruit with a green color and papery husk. They're native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. When used in a recipe, the outer papery outer crust is always removed. What is the Difference Between a Tomato and a Tomatillo? At first glance, tomatillos look very similar to green tomatoes, but they are actually two very different fruits. Even though the word "tomatillo" literally translates to "little tomato" in English, don't be fooled. They're not the same thing. Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that's where the similarities end. Tomatoes are sweeter, red in color and do not have the vibrant tartness that tomatillos have. What Do Tomatillos Taste Like? Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw. When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness. Tomatillos are healthy. They contain a lot of dietary fiber, and are rich in antioxidants, niacin, potassium, and manganese. Some Popular Recipes That Use Tomatillos: • Salsa Verde • Tomatillo Guacamole Salsa • Pork Chile Verde • Chicken Pozole Verde
• 7. Gather your ingredients (mise en place).
• 8. This is an easy/peasy recipe to make.
• 9. Pop all the ingredients into your blender of choice (I am using a Vitamix), and blend baby blend.
• 10. Properly store in the fridge until needed.
• 11. I would let it chill in the fridge for an hour or two before using. That gives the ingredients a chance to know one another.
• 12. PLATE/PRESENT
• 13. Drizzle on a plate of greens, drizzle over enchiladas, burritos, tacos... stick in a straw and drink it right out of the jar (yeah, it is that good). Enjoy.
• 14. Keep the faith, and keep cooking.

SOUTH-OF-THE BORDER ESSENTIALS: CHILI PASTE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, and blender to make this recipe. The blender can be a regular blender, stick blender, or a food processor fitted with an S-Blade. You could, of course, go "old school" and use a mortar and pestle, but that seems like a lot of work.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this chili paste should last 4 - 6 weeks.
• 4. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. Chili Peppers The peppers you choose will determine the overall heat and flavor of your chili paste. To help you out, I have compiled a list of chili peppers; along with their flavor and heat level, measured in Scoville units. Consider this list a work in progress. You will notice that Bell Peppers (the first on the list), have no heat at all, while the Scorpion Chilies are up to 800,000. I tried some Scorpions once in a chili paste and woke up at hospital two days later and could not remember my name :-) Keep in mind, when you get into chilies this hot, a very little goes a looooong way. You have been warned. This recipe calls for 2 ounces (50g) of chilies, and while that may not seem like a lot, remember we are using dried chilies, and they do not weigh very much. As a matter of fact, after processed you should have 7 - 8 ounces of chili paste. As for working with most peppers, gloves are recommended. Bell Peppers, earthy flavor 0 Aji Paprika, mild, earthy Up to 500 Pepperoncini 100-500 Aji Panca, mild and fruity, poblano-esque 500-1,500 Red Anaheim-sweet, fresh form of New Mexico Chilies 500-1,500 Poblano 500-2,500 Mulato, chocolate/licorice-like flavor 500-2,500 Organic New Mexico, dried red Anaheim peppers 500-2,500 New Mexico, dried red Anaheim peppers 750-1,250 Organic Aji Panca, mild and fruity, poblano-esque 1,000-1,500 Green Anaheim, immature fresh New Mexico Chilies 1,000-1,500 Ancho, dried poblanos 1,000-1,500 Pasilla Negro, good in moles 1,000-2,000 Guajillo, mild flavor, some heat 2,500-5,000 Jalapeño, some heat, grassy-earthy flavor 2,500-8,000 Red Fresno, good in sauces & soups 2,500-10,000 Puya, similar flavor to Guajillo, spicy 5,000-8,000 Organic Chipotle Morita, smoked, dried Jalapeño 5,000-10,000 Yellow Caribe, great baked or in soups 5,000-15,000 Aji Amarillo, essential in Peruvian food 5,000-25,000 (continued in next step)
• 6. Brown (Meco) Chipotle. smoky & spicy 7,000-18,000 Chipotle Morita, smoked, dried Jalapeño 7,000-25,000 Urfa Biber, sweet, citrusy & smoky 7,500 Cascabel-round, with seeds that rattle 8,000-12,000 (continued in next step) Smoked Serrano, savory, not fruity heat 8,000-22,000 De Arbol, similar to cayenne 15,000-30,000 Japones, medium-strength Asian chile 15,000-36,000 Organic Aji Amarillo, essential in Peruvian food 40,000-50,000 Pequinspicy, hint of citrus, sweetness 40,000-50,000 Aji Limo Rojo, organic, slightly sweet, crisp 50,000-60,000 Tepin, powerful but brief heat 50,000-70,000 Fresh Thai, available red or green ~50,000-100,000 Dried Thai, used in Thai, Chinese cooking 50,000-100,000 Aji Cereza, milder substitute for Habaneros 70,000-80,000 Habanero, very hot, fruity/floral flavor 100,000-200,000 Organic Habaner, overly hot, fruity/floral flavor 100,000-300,000 Scotch Bonnet Chilies, similar heat to Habanero 75,000-325,000 Ghost Chilies, very hot, slight smokiness 300,000-400,000 Scorpion Chilies, incredibly hot Up to 800,000
• 7. Where is the Heat? If you want less heat, a lot of chefs will instruct you to remove the seeds from the pepper(s). In saying that they are implying the seeds are the source of the fire. Understand that removing the seeds will help a bit; however, they are not where the "real" heat of a pepper resides. The truth is, a pepper's intensity originates from the pith (membrane) and the ribs, not the seeds. Capsaicin, which is the chemical compound that holds all that fiery heat, is concentrated in the inner membrane of white pith and the ribs. The reason removing the seeds lowers the heat a bit, is simply because the seeds are in contact with the membrane, and some of the capsaicin rubs off. But the seeds do not contain any capsaicin of their own; hence, no heat. So, if you really want to tame the beast, go ahead and remove the seeds, but do not forget to scrape out the membrane, and cut out the ribs. Note on dry peppers: You can remove the seeds and cut out the ribs (I use a pair of kitchen shears), but it is almost impossible to remove the membrane, simply because it has dried and attached itself to the wall of the pepper. Removing the membrane is more for working with fresh peppers.
• 8. Gather your ingredients (mise en place).
• 9. Cut off the top of the peppers and shake out the seeds. Removing the ribs is up to you. Cut or tear them up, place into a bowl
• 10. Pour boiling water over them until they are covered.
• 11. Let them steep for 15 - 20 minutes.
• 12. Drain them using a colander but save the water in a bowl and reserve.
• 13. Add them to your blender, then add all the other Chili Paste ingredients.
• 14. Give them a few 1-second bursts, then start adding the reserved chili water, about a tablespoon at a time, until you reach your desired consistency. I wound up adding about 4 tablespoons of water.
• 15. Some chefs like their chili paste thick, almost like a tomato paste; however, I like mine almost pourable. Up to you.
• 16. Add the olive oil to a saucepan over medium-low heat.
• 17. When the oil heats up, add the chili paste, and stir constantly for about 5 minutes.
• 18. Stir in the scant 1/2 teaspoon of balsamic, remove from heat, then allow to cool.
• 19. Store in a suitable container (see notes of proper storage above), and place in the fridge until needed.
• 20. These are the chilies I used for this batch of Mexican BBQ ribs (pictured at the top). They gave the brisket a mild heat with a hint of smoke.
• 21. PLATE/PRESENT
• 22. Use in all things South-of-the Border. Enjoy.
• 23. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER CHOCOLATE SAUCE

Steps:

• Combine the cocoa, cornstarch, and cinnamon in a small saucepan over medium heat. Whisk in the orange juice and blend well. Cook, stirring frequently, for 4 to 5 minutes, or until the mixture begins to bubble. Add the Chocolate Syrup and blend well. Remove the saucepan from the heat and allow the sauce to come to room temperature. When the South-of-the-Border Chocolate Sauce is cool, transfer it to a covered container and refrigerate for up to 4 weeks. (After the sauce has been refrigerated, it may be necessary to return it to its original consistency by heating it in the microwave for a minute or two.)From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.