Mexican Red Chile sauce

[Guest guest]

Hi:

This is from Charlie Trotter and Roxanne Klein book: RAW

 

Mexican Red Chile Sauce

 

3/4 cup chopped Roma tomato

1 1/2 ounces dried chiles, including 2 pullas, 2 chilhuacles, and 1 mild

chipotle, seeded soaked for 30 minutes in warm (105 F) filtered water, rinsed

and drained

(they put warm water so you don't kill your chiles by heat ,but if you are in a

hurry, put boiled water over them for quick kosher kill:-))

1 teaspoon finely chopped fresh oregano

1 teaspoon minced garlic

1 teaspoon ground cumin

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon apple cider vinegar

1/8 teaspoon smoked salt (OK, it exists, it is expensive, I recommend sea salt

instead)

1/8 teaspoon freshly cracked pepper

1 1/2 teaspoons Date Paste**

1/2 teaspoon Celtic Sea Salt (just sea salt would be fine-salt is salt)

 

**Date Paste: : In a food processor combine 1 cup of pitted Barhi dates and 1/2

cup of filtered water and process until completely smooth. Use immediately or

store in a covered container in the fridge for up to 2 weeks.

 

Combine all the ingredients in a high speed blender and process until smooth,

adding small amounts of water if needed to create a smooth consistency.

 

This recipe uses them in raw! taco shells. I made them and they were incredible.

It is a lot of work though.

 

Easier is to double the portion of the chile sauce and eat them with lightly

salted flax seed chips. Chilled white wine goes well with this and of course,

good company.

 

daniela

 

 

 

 

[Guest guest]

AWESOME RECIPE THANK YOU!!!!! I am a raw foodist, but did not have that recipe!!

 

d <daniela wrote:Hi:

This is from Charlie Trotter and Roxanne Klein book: RAW

 

Mexican Red Chile Sauce

 

3/4 cup chopped Roma tomato

1 1/2 ounces dried chiles, including 2 pullas, 2 chilhuacles, and 1 mild

chipotle, seeded soaked for 30 minutes in warm (105 F) filtered water, rinsed

and drained

(they put warm water so you don't kill your chiles by heat ,but if you are in a

hurry, put boiled water over them for quick kosher kill:-))

1 teaspoon finely chopped fresh oregano

1 teaspoon minced garlic

1 teaspoon ground cumin

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon apple cider vinegar

1/8 teaspoon smoked salt (OK, it exists, it is expensive, I recommend sea salt

instead)

1/8 teaspoon freshly cracked pepper

1 1/2 teaspoons Date Paste**

1/2 teaspoon Celtic Sea Salt (just sea salt would be fine-salt is salt)

 

**Date Paste: : In a food processor combine 1 cup of pitted Barhi dates and 1/2

cup of filtered water and process until completely smooth. Use immediately or

store in a covered container in the fridge for up to 2 weeks.

 

Combine all the ingredients in a high speed blender and process until smooth,

adding small amounts of water if needed to create a smooth consistency.

 

This recipe uses them in raw! taco shells. I made them and they were incredible.

It is a lot of work though.

 

Easier is to double the portion of the chile sauce and eat them with lightly

salted flax seed chips. Chilled white wine goes well with this and of course,

good company.

 

daniela

 

 

 

 

[Guest guest]

Thank you, Daniela!

This is a wonderful recipe.

I am addicted to cumin anyway! And the date paste really appears to

give it a completely different touch.

I will definitely try it, although I'm afraid that the Celtic salt

and the smoked salt will have to be replaced by normal sea salt.

What is Celtic salt?

I asked someone in my local supermarket (which is actually quite big

and has a lot of things), and she looked at me with big round eyes...

 

Gabriella

[Guest guest]

Celtic salt is a sea salt that is gathered from the celtic ocean near brittany

in the northwest of france. The region has a unique clay and sand sea bed, and

the salt is not gathered on concrete lined beds. It is gathered in a unique

manner also, and turned for over a year. It has the highest mineral content of

any salt!! IT is awesome actually

 

Gabriella <gabriella_kapsaski wrote:Thank you, Daniela!

This is a wonderful recipe.

I am addicted to cumin anyway! And the date paste really appears to

give it a completely different touch.

I will definitely try it, although I'm afraid that the Celtic salt

and the smoked salt will have to be replaced by normal sea salt.

What is Celtic salt?

I asked someone in my local supermarket (which is actually quite big

and has a lot of things), and she looked at me with big round eyes...

 

Gabriella

 

 

 

 

 

[Guest guest]

Right, thanks Mark! I have actually seen places in France where they

were drying salt next to the ocean(in the region of the Vendee), and

the whole thing looked rather suspicious.

Actually I once received a bag full of what was called " Pure Sea

Salt " from France, which looked like grey kosher salt and was rather

sticky. I only used it to kosher meat (we weren't vegetarians yet -

and meat, that has been koshered is another reason that leads to

becoming vegetarian)

Did I get rid of precious Celtic salt without knowing?

 

Gabriella

[Guest guest]

Yep you did. That would have been it. Actually there are four different kinds of

celtic salt. It is awesome!!!!

 

Gabriella <gabriella_kapsaski wrote:Right, thanks Mark! I have

actually seen places in France where they

were drying salt next to the ocean(in the region of the Vendee), and

the whole thing looked rather suspicious.

Actually I once received a bag full of what was called " Pure Sea

Salt " from France, which looked like grey kosher salt and was rather

sticky. I only used it to kosher meat (we weren't vegetarians yet -

and meat, that has been koshered is another reason that leads to

becoming vegetarian)

Did I get rid of precious Celtic salt without knowing?

 

Gabriella

 

 

 

 

 

[Guest guest]

Thank you Mark for information. Celtic salt was one ingredient I substituted,

because I could not find it anywhere. Do you have suggestion where to buy it in

the US?

Your description of gathering and storing salt sounds fascinating. I saw Morton

salt location and it was in very industrial zone, I was surprised that salt was

exposed to the air. There was dust, dirt, military jets flying around, yuck. Of

course they mine it from huge salt deposits from by-done ocean era. So I guess

it is all sea salt.

daniela

 

 

Mark Jackson

Thursday, June 24, 2004 9:05 AM

Re: Re: Mexican Red Chile sauce

 

 

Celtic salt is a sea salt that is gathered from the celtic ocean near brittany

in the northwest of france. The region has a unique clay and sand sea bed, and

the salt is not gathered on concrete lined beds. It is gathered in a unique

manner also, and turned for over a year. It has the highest mineral content of

any salt!! IT is awesome actually

 

Gabriella <gabriella_kapsaski wrote:Thank you, Daniela!

This is a wonderful recipe.

I am addicted to cumin anyway! And the date paste really appears to

give it a completely different touch.

I will definitely try it, although I'm afraid that the Celtic salt

and the smoked salt will have to be replaced by normal sea salt.

What is Celtic salt?

I asked someone in my local supermarket (which is actually quite big

and has a lot of things), and she looked at me with big round eyes...

 

Gabriella