chipotle vodka sauce
Sep. 21st, 2007 09:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nacht_musikTonight I made a yummy chipotle vodka sauce. Because our farmshare gave them to us and I thought it would be tasty, I substituted tomatillos for some of the tomatos. I think it gave a very pleasant tart/lemony flavor to the sauce, which integrated well with the warmth of the chipotle as well as all the other flavors.
For my future reference, here is the recipe...
These quantities are for a doubled recipe loosely based on the Best Recipe vodka sauce.
Use a skillet which does NOT have a raw metal finish. (Enamel is great.)
5 cloves garlic
olive oil
enough fresh tomatos to make 4.5 cups chopped
ground chipotle powder (to taste, I used about 8 shakes of the shaker)
1t salt
1/2t sugar
1 cup fresh chopped tomatillos
1c vodka
2c heavy cream
2-4T minced fresh basil
ground black pepper (to taste)
Drop tomatos into pot of boiling water. Parboil for 30-60 seconds -- just until it's easy to peel the skins off -- and then drop into a bowl of cold water. Peel and chop tomatos.
Finely mince garlic (or use a garlic press), and mix with 2T water in a bowl.
Heat skillet with 4T olive oil, saute garlic until fragrant but not browned. Add tomatos and tomatillos. Bring to a boil.
After sauce has reduced noticeably (10-15 minutes?) add vodka and boil for another few minutes. Add cream, ground chipotle powder, salt, and sugar, and reduce sauce some more (5-10 minutes?).
Stir well; put 95% of sauce in blender and process for a few seconds on the lowest setting. (Be careful not to have a blender volcano -- hot liquids in the blender can temporarily double in volume when you aerate them with cold air. Oops.) Return puree to saucepan, add chopped fresh basil, pepper, and 2T EVOO, and reduce to desired consistency.
For my future reference, here is the recipe...
These quantities are for a doubled recipe loosely based on the Best Recipe vodka sauce.
Use a skillet which does NOT have a raw metal finish. (Enamel is great.)
5 cloves garlic
olive oil
enough fresh tomatos to make 4.5 cups chopped
ground chipotle powder (to taste, I used about 8 shakes of the shaker)
1t salt
1/2t sugar
1 cup fresh chopped tomatillos
1c vodka
2c heavy cream
2-4T minced fresh basil
ground black pepper (to taste)
Drop tomatos into pot of boiling water. Parboil for 30-60 seconds -- just until it's easy to peel the skins off -- and then drop into a bowl of cold water. Peel and chop tomatos.
Finely mince garlic (or use a garlic press), and mix with 2T water in a bowl.
Heat skillet with 4T olive oil, saute garlic until fragrant but not browned. Add tomatos and tomatillos. Bring to a boil.
After sauce has reduced noticeably (10-15 minutes?) add vodka and boil for another few minutes. Add cream, ground chipotle powder, salt, and sugar, and reduce sauce some more (5-10 minutes?).
Stir well; put 95% of sauce in blender and process for a few seconds on the lowest setting. (Be careful not to have a blender volcano -- hot liquids in the blender can temporarily double in volume when you aerate them with cold air. Oops.) Return puree to saucepan, add chopped fresh basil, pepper, and 2T EVOO, and reduce to desired consistency.