Darn Hot Pepper Blog

Some of you have been asking about more pepper recipes, and specifically for ancho or poblano recipes. Well we asked around and the one ancho recipe most people are familiar with is for making a deep dark sauce to put on anything from enchiladas to cornbread. Enjoy!

Ancho Mole Sauce  - Makes 4 cups

Ingredients

4 dried anchos
4 cups water
1/2 cup canola oil 
1/2 cup peanuts or almonds
1/2 cup raisins or dates
4 whole large tomatoes

1.5 ounce dark chocolate, minced

To Prepare

• Place chiles in large bowl; add water over, Let stand about 2 hours, turning occasionally. 
• Drain, but keep 1 cup soaking liquid. 
• Chop chiles in large chunks. 
• Heat oil in large skillet (cast iron is best) on low-to-medium-low heat. 
• Add nuts, raisins and sauté until toasted, about 10 - 15 minutes. 
• Move contents to blender or food processor, add chiles with 1 cup soaking liquid and add tomatoes. 
• Blend until smooth. 
• Return to skillet and add an  additional 2 1/2 cups water and bring to boil, whisk while boiling. 
• Reduce heat to medium-low; add chocolate and whisk until completely melted. 
• Reduce heat to low and simmer until sauce becomes thick and dark. 
• Salt to taste, then allow to cool.

This one is for all of you who suffer from a double affliction of not only being a self diagnosed untreatable chile-head, but also have a sweet tooth…wow, what a combination.

Sweet-n-spicy Grilled Plaintain

• Shop for the large green-color banana, usually called “Plantain” or “Platano” it will make the best tasting recipe;  if unavailable, use bananas that are slightly green on peeling and as large as possible. If available in your area buy organic or locally grown plantains.
• Prepare your grill as usual and lower the heat to a steady medium-low flame.
• Cut the platanos in half the long way and do not remove peeling
• If desired, also cut each half in half again…(depending how long the original was)
• Prepare grill surface with a slight spray of organic Pam or lightly butter it
• Place the platanos soft side down (that means skin-side up) and allow to cook for 3- 5 minutes…just until nicely browned and grill-marks are showing brown/not black
• Remove cooked platanos with a spatula and invert before putting on a serving platter or tray.  Apply a final glaze of  Darn Hot Peppers gourmet jam ( one  teaspoon on each piece ) to the grilled surface, and … for show, even a sprinkle of coconut.
• There you have it’a  naturally sweet dessert with just a touch of spicy tang from DHP.  
• Serve and eat with a teaspoon. 
• YUM !