Core Smoky Red Sauce
Warning: this is an evolving sauce. What is documented here is just how far it is right now. &mdash Scott, 5 Dec 2006
- 1 6 oz can tomato paste
- 1 cup vegetable broth
- 2 cloves roasted garlic, smashed and minced
- 1/4 tsp malt vinegar
- 1/2 tsp lime juice
- 3-8 sprigs cilantro, minced (to taste)
- 1 tsp salt-free adobo seasoning
- 1 tsp ancho chile, ground
- 1 tsp chipotle chile, ground
- 1 tsp Aleppo chile, crushed
- 1/8 tsp New Mexican (Anaheim) chile, ground
- 1/2 tsp sweet Hungarian paprika
- black pepper, freshly ground to taste
1 tbsp marinated sun-dried tomato, minced (optional)
Mix everything in saucepan. Heat to simmer. Simmer for 15 minutes.
Notes: I haven't even tasted this sauce yet since it had time to cool and the flavors permeate, but the spatula test (i.e. licking it on the way to the sink during cleanup) indicated that it was nicely warm but not as smoky as I had wanted and also stlll tasted too clearly of tomato. Perhaps more fluid ingredients will be necessary.
Topolobampo has a wonderful smoky mussel appetizer on the menu this month; it truly is amazingly smoky (and amazingly delicious). I learned today that the smoke comes from chipotle peppers (which I used) and smoked tomatoes which are smoked in the kitchen's smoker on-site (which I did not even think of). I love smoked foods, but usually they are also salted; perhaps I need to invest in a small kitchen stovetop smoker for the purposes of experimentation.
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Comments
Smoked tomatoes are the BEST. I get mine from a little farm in the Hill Country outside Austin -- I have to have a friend collect them for me. A tiny bit goes a good long way -- they arrive, I picked them apart into tiny pieces and freeze them so they last all year until it's time for the next year's crop to be smoked.
A stovetop smoker sounds like a good idea -- I've been thinking about getting one of those for awhile.
Posted by: SorchaRei | December 6, 2006 6:56 PM
Sorcha, that sounds wonderful. This has really gotten me intrigued, and while a stovetop smoker for about $50 seems a pain if you are operating primarily on induction tops (they all seem to be steel or steel/aluminum), I was thinking about a small electric one. The product I zeroed in on was a 2' tall electric smoker by Brinkmann which purportedly eats electricity (not surprising, with a 1500W element heating a lava rock) and 2 grill sections each with a 25 lb capacity — more than I think I could ever need. At $115, it's pricey, but not prohibitively so (like the $500 outdoor "entry level" home smokers others produce).
Has anyone ever worked with this product? Any experience with any Brinkmann products?
Posted by: Scott Swanson![[TypeKey Profile Page]](http://gourmet.truegeek.org/nav-commenters.gif)
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December 7, 2006 12:22 PM
Okay, now I want to get some Spanish smoked sweet paprika to add to this recipe. And some other recipes. It sounds heavenly, and for $2.99, a 2 oz. bag sounds like just the ticket.
Posted by: Scott Swanson![[TypeKey Profile Page]](http://gourmet.truegeek.org/nav-commenters.gif)
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December 16, 2006 10:07 AM
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