Comments on: Hot sauce https://orangette.net/2007/03/hot-sauce/ Fri, 10 Dec 2010 14:00:35 +0000 hourly 1 https://wordpress.org/?v=6.2.2 By: Hilah https://orangette.net/2007/03/hot-sauce/#comment-6226 Fri, 10 Dec 2010 14:00:35 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6226 I'm making this today to go with my vegan tamale experiment. At least I know the salsa will be good!

]]> By: emily.nickerson@gmail.com https://orangette.net/2007/03/hot-sauce/#comment-6225 Wed, 03 Mar 2010 20:43:13 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6225 I made Heidi's Salsa of the Year (http://www.101cookbooks.com/archives/000325.html) (2005!!) a month or so ago and it was pretty awesome but maybe not what I had imagined it to be. I can't wait to try this! Also, I would like to respectfully add to the chorus of requests for the coconut pie recipe!

]]> By: Chris https://orangette.net/2007/03/hot-sauce/#comment-6224 Fri, 03 Jul 2009 14:52:11 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6224 Thanks for posting this recipe. I've been making a bunch of hot sauces recently and gave this one a shot. Turned out awesome although I seem to have glanced over the part about browning the pumpin and sesame seeds and deseeding the Chiles but I have enough to try a second batch more closely following the directions.

After making the sauce I decided to make some black/pinto bean dip and used 1 Tbsp. of the pressings and this has got to be the best bean dip ever. I've copied the recipe below…

1/2 Pound black beans
1/2 Pound pinto beans
1 onion diced fine
1 lemon
1 lime
1/2 cup cilantro chopped fine
1 tsp cumin
1 tsp celery powder
1 tspc orriander
salt to taste
1 tsp. pepper
Secret Ingredient – 1 Tbsp. pressings from Rick Bayless' Chile De Arbol sauce recipe

Put beans in a pot with water in a 4:1 (water to bean) ratio and bring to boil, turn off and let sit for an hour. Change water while reserving 2-3 cups for later use bring new water and beans to a boil for 1/2 hour or until tender.

Add beans in batches to blender or foor processor and puree using the reserved water. Result should be a smooth consistency.

Remove to a bowl and combine ingredients. Adding water for a smoother consistency as desired. Serve warm.

I think it could probably use a bit more of the pressing but I tend to go overboard sometimes and decided to limit myself.

]]> By: Sock Monkey https://orangette.net/2007/03/hot-sauce/#comment-6223 Tue, 23 Jun 2009 12:45:49 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6223 This looks delicious, but how does one find raw pumpkin seeds (short of carving one's own pumpkin)?

Thanks!

]]> By: Anonymous https://orangette.net/2007/03/hot-sauce/#comment-6222 Sat, 29 Nov 2008 00:15:00 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6222 Hello from Toronto, Canada. I’ve been trying to find “dry” chiles (de Arbol) and did, in a market today. They are DRY, ie. brittle. Is that how they’re supposed to be?Best,SabinaKatrina

]]> By: Molly https://orangette.net/2007/03/hot-sauce/#comment-6221 Wed, 11 Apr 2007 04:54:00 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6221 Victoria, we’ve got to find you some arbol chiles! Hmm. Did you try a Mexican or Latin American grocery? I’m sure they’d have them. I’ve even bought them at Whole Foods, in the aisle where they have various Mexican products and canned chiles. Hop to it!Otherwise, though, Brandon wants me to assure you that he thinks most any dried chile will work – it’s just that the flavor and heat will be different. You could always give it a go…

]]> By: Victoria https://orangette.net/2007/03/hot-sauce/#comment-6220 Wed, 11 Apr 2007 00:33:00 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6220 Sorry for the double post Molly, but now I have a chile question. I looked all over Manhattan for arbol chiles or any of the equivalents listed on a chile thesaurus I found but to no avail, so have settled for some thin red ones that were labelled only “red indian chiles.” Do you have any idea if these are a worthy substitute or should I keep up the search? Perhaps Brandon has experimented with others, Ancho was what I found the most of. Thank you!

]]> By: Molly https://orangette.net/2007/03/hot-sauce/#comment-6219 Tue, 10 Apr 2007 18:49:00 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6219 Rave reviews! Miss13, that’s what I like to hear. So glad you like it!Victoria, that’s a great question. We actually really like Bragg’s too. You can use most any brand, so long as it’s *real* apple cider vinegar. You wouldn’t believe how many brands say “distilled vinegar with apple flavoring” on the label. Grrr.

]]> By: Victoria https://orangette.net/2007/03/hot-sauce/#comment-6218 Tue, 10 Apr 2007 18:36:00 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6218 Hi Molly, I was wondering if you have a preferred brand of apple cider vinegar? I lean towards Bragg but am going to try making this and want it to be the best it can be!

]]> By: Miss13 https://orangette.net/2007/03/hot-sauce/#comment-6217 Mon, 09 Apr 2007 13:01:00 +0000 https://elitemporaryblog.wordpress.com/2007/03/27/hot-sauce#comment-6217 I agree it changes over time, I think maybe the apple cider vinegar “sets in”. I served it along with some vegan green goddess pizza this weekend and everyone gave it rave reviews ^_^I will definitely be making another batch ! Thank you for sharing !!(plus I counted and we have 7 hot sauces for now ;))

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