dutch oven/cookbooks/Hot Sauce recipe

[Guest guest]

--- I have a cast-iron Dutch oven I love : ). it's fantastic for

soups, beans, chilis, round loaves bread, etc. downside--it will

break bones if dropped on your feet : ). I would love to switch most

of my pans to cast-iron as they last practically forever. I really

haven't found a good brand of pans I really like that last long.

had a dehydrator--rarely used except with bumper crop of tomatoes-

gave away : ).

I too found the Vegetarian Epicure at our library for $3 and love

most of the recipes I have tried. I have way more cookbooks than I

really need but read them like novels. I just tell my hubby I look

at cookbooks the same way he looks at computers/computer parts and

it evens out in the end : ). I keep most of them stored in cupboard

but rotate 4-5 onto counter top regularly so there's always a supply

of recipes waiting. I force myself to find something new to try 2 or

3 times a week in addition to family favorites : ).

this is a really good hot sauce recipe from Moosewood Simple

Suppers. we had it last night over hashbrowns and scrambled eggs

with little shredded cheese. slightly spicy--probably more so now

having been in fridge overnight. it will get spicier with time I'm

sure but can't wait to have some over beans, tacos, and potatoes. I

am really craving baked potato wedges with hot sauce, cheese, and

little sour cream : ).

 

Blender Tomato Hot Sauce

 

1 tbsp oil

1 medium onion, coarsely chopped

1 small or 1/2 lg bell pepper, chopped

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes

15 oz can tomatoes

1/4 c. chopped fresh cilantro, opt.

 

in heavy saucepan heat oil till almost smoking. stir in onion and

bell pepper and sprinkle with salt. cook on high heat, stirring

often, till peppers are blistered and beginning to brown, ~4

minutes. stir in cumin, coriander, and cayenne and remove from heat.

in blender puree cooked onions and peppers with tomatoes. return

sauce to pan and stir in cilantro and simmer 10 minutes.

 

makes 2 cups and will last at least 2 weeks in fridge.

 

notes: if use red bell pepper sauce will be bright red. substitute a

fresh chile, seeded for a milder hot, for the cayenne; cook it with

the onion. for a smoky flavor, use 1 or 2 tbsp of canned chipotles

in adobo sauce in place of cayenne.

 

*** I used a whole chipotle in place of cayenne and the smell

simmering was fantastic : ). spicy about right, not too

overpowering, not too weak either. the red bell pepper does make a

brighter sauce.***

 

Anne