Help me use up my dried chili stash
I've been looking for Sichuan chilies recently, and all this talk has gotten me thinking about my rather vast collection of dried Mexican chilies in my pantry. I have a large collection of ancho, guajillo, pulla, chipotles mecos and the other red kind, nora chilies, New Mexico, and short, stubby red chilies I bought in the Yucatan.
I'd like to make salsa, preserves, moles and other things to just get this collection down, so I can start buying more! Ideas?
The most obvious solution is to roast, grind and then make vast cauldrons of chili. A typical pot of chili will take approximately five tablespoons of ground chile per 2 1/2 lbs. of beef. And of course there's nothing stopping you from using even more chile than that. In fact, you might be better off for doing so.
rough chop/grind, into a jar, with pre-jarred storebought chopped garlic, a little salt, and cover it with olive oil, and KEEP IT IN THE FRIDGE!!!!
The pre-jarred garlic will have already been treated to avoid any scares of botulism. Salt and fridge temp will basically nullify any remaining scares of unwanted critters growing. you'll have a universal condiment that can be added to whatever sounds good with olive oil, salt, garlic, and chile. (Which is basically everything, imo!)
eggs, pizza, dip for plain bread, moles, salsas, grilled meats, salad dressings, quesadillas, burger topping, topping for fish, I could probably go on for a while.....
Gordeaux, how long do you think it would keep? I'm sure I'd power through it, but just asking out of interest.
Also, to any posters, how long will dried chiles retain their heat, flavour and colour, if kept in sealed packages and in a dark cupboard? I've had some for years that I rarely use, but would like to use. However, I'll be pretty disappointed if the chiles have lost their punch once I've prepared them in a recipe. If I'm wasting my time keeping relics around, I'll just pitch them and buy new ones. Some (ie. pasillas de Oaxaca -- quite hot and super smoky) I've had for 7 or so years, but they look totally fine.
FYI: Sichuan "peppercorns" aren't actually from a chile plant at all, nor are they actually a pepper in the sense that we think of them (like black pepper), they are from a shrub. If you're an avid gardener you could try growing the shrub, but I can't imagine it's easy to find.
Flourless Ancho Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick + 1 1/2 teaspoons (for greasing pan) unsalted butter
3/4 cup sugar
2 tablespoons ancho chile powder
1 teaspoon good quality vanilla extract (I prefer Mexican vanilla)
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F; butter an 8-inch round baking pan. Line bottom with a round of wax paper or parchment paper and butter.
Chop chocolate into small pieces and whisk with the butter in a double boiler or metal bowl set over a saucepan of barely simmering water until melted.
Remove from the heat; whisk sugar, chile powder and vanilla into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with fresh whipped cream with orange zest or vanilla ice cream if desired.
Cake keeps, after being cooled completely, in an airtight container one week. This is also good glazed with ganache. Serves 6-8
I use chile in my brownies along with cinnamon. Heavenly.
Chile sauce for hunks of meat or enchiladas sound good for you. Paupered Chef has a good Chili Colorado sauce recipe.
I like some in my collard greens too.
But really, make a pot of chili. It does the body good.