Recipe

Chile Sauce Recipe

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Ingredients

Directions

Step #1 In a small saucepan of boiling water, blanch the garlic for 3 mins.
Step #2 Drain and, when cool, cut into slivers.
Step #3 In a small bowl, & cayenne & add the olive oil in a thin stream, whisk together the vinegar, cumin, salt, pepper, whisking all the time until emulsified.
Step #4 stir in the the shallots & green onions.
Step #5 Toss the tomatoes, chiles, blanched garlic, & peppers together on an oval or round ceramic platter.
Step #6 Drizzle the dressing over, toss again, & scatter on the crumbled cheese.
Step #7 This recipe yields 6 servings.
Step #8 Comments: Fresh chiles & bell peppers can be roasted over a gas flame or on a tray under the broiler.
Step #9 Keep turning so the skin is evenly charred, without burning & drying out the flesh.
Step #10 Transfer the charred peppers to a plastic bag, tie the top closed & let steam until cool to the touch, about 15 mins.
Step #11 (If you are rushed, you can place the bag in a bowl of iced water to speed things up.
Step #12 ) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
Step #13 Do not peel the pepper under running water since that will wash away flavorful juices.
Step #14 Once peeled, cut away stems, seeds & veins.
Step #15 --.
Enjoy the Chile Sauce recipe

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