Recipe Highlight Chili Sauce

I am curious by nature and very observant. When at restaurants, I enjoy talking to the chef. I always inquire about the preparation, the sauces used, and where the dish originated. One of the things that I enjoy doing is observing others cook. I love to watch the process in which food is being prepared and am consistently asking myself, "How can I incorporate this into my cooking? How can I make it better?"

Raw & Powdered

In India, spices and chilies are used in raw and powder forms. For a more robust flavor, cooks toast the spices on a hot flat pan. This process will bring out the natural oils and strengthen the spice. In the Hispanic kitchen, chilies are slightly roasted over a direct flame. The skin of the chilies is charred and blackened. As the chili is charred, it develops a delightful smokey flavor and a pleasing aroma. The roasted chilies are then added to food or used in salsas. The roasted chilies will alter the taste of any dish in a magnificent way. I enjoy using both methods when I cook.

Preparation

I used ancho chilis for this preparation. Ancho chilis add a smokey coffee-like flavor. I also used the Arbol Chili for a fiercely hot, pungent taste. Finally, I used a Guajillo chili to bring a fruity berry flavor to the chili paste. The chilies can be substituted to reach the specific flavor that you desire for a particular dish. Although the chilies are in their dry form, they become more flavorful when roasted over an open flame. Once roasted, remove the veins and seeds of the bigger chilies. Removing the seeds is optional. Place the chilies in a cup of water and allow them to soak for approximately 30 minutes. After washing, blend the chilies in a blender until the paste is smooth. Since the chili paste will bring spice to food, there is no need to add salt.

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