Chile Purée

Chile Purée Recipe from Thailand: A Spicy and Flavorful Delight

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Chile purée is a versatile and flavorful condiment that can be used in a variety of dishes to add a spicy kick. This recipe combines fresh and dried chiles with garlic and cumin to create a rich and complex flavor profile.

History

Chile purée has been a staple in Mexican and Southwestern cuisine for centuries. The use of chiles in cooking dates back to ancient civilizations such as the Aztecs and Mayans, who valued the spicy peppers for their flavor and medicinal properties.

Ingredients

2 medium red chilis, stems and seeds removed
5 medium dried red chiles, stems and seeds removed
1 jalapeño pepper, seeds removed, finely chopped
2 cloves of garlic, minced
2 tbsp of vegetable oil
2.5 tsp of ground cumin
hot water

How to prepare

Soak the dried chiles in hot water for 15 to 20 minutes.
Blend the soaked chile peppers with a small amount of water to create a puree.
Remove any excess liquid by straining.

Variations

You can customize this recipe by adding other spices such as oregano, paprika, or coriander. You can also experiment with different types of chiles to create a unique flavor profile.

Cooking Tips & Tricks

When working with hot peppers, it's important to wear gloves to protect your skin from irritation. Be sure to remove the seeds and membranes from the chiles to control the level of heat in the purée. Adjust the amount of jalapeño pepper to suit your taste preferences.

Serving Suggestions

Chile purée can be used as a topping for tacos, enchiladas, or grilled meats. It can also be mixed into soups, stews, or marinades for added flavor.

Cooking Techniques

To enhance the flavor of the chiles, you can roast them in a dry skillet before blending them into a purée. This will add a smoky depth to the condiment.

Ingredient Substitutions

If you can't find dried red chiles, you can use chili powder as a substitute. You can also use olive oil instead of vegetable oil for a different flavor profile.

Make Ahead Tips

Chile purée can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Serve the chile purée in a small bowl with a drizzle of olive oil and a sprinkle of fresh cilantro for a beautiful presentation.

Pairing Recommendations

Chile purée pairs well with dishes such as grilled chicken, roasted vegetables, or black bean soup. It can also be used as a dipping sauce for tortilla chips or bread.

Storage and Reheating Instructions

Store any leftover chile purée in an airtight container in the refrigerator for up to a week. Reheat it gently in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of chile purée contains approximately 100 calories.

Carbohydrates

Each serving of chile purée contains approximately 5 grams of carbohydrates.

Fats

Each serving of chile purée contains approximately 7 grams of fats.

Proteins

Each serving of chile purée contains approximately 2 grams of proteins.

Vitamins and minerals

Chile purée is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Chile purée is a low-calorie condiment that is rich in vitamins and minerals. It can be a healthy addition to your meals when consumed in moderation.

Summary

Chile purée is a versatile and flavorful condiment that can add a spicy kick to a variety of dishes. With a few simple ingredients and some basic cooking techniques, you can create a delicious and healthy condiment that will elevate your meals.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It takes me back to a time when I was just a young woman, eager to learn and explore the world of cooking. I remember it like it was yesterday - the warm kitchen filled with the aroma of spices, the sound of sizzling onions, and the laughter of friends gathered around the table.

I had always been curious about different cuisines and flavors, so when my friend Maria invited me over for dinner one evening, I jumped at the chance to learn something new. As soon as I walked into her kitchen, I was greeted with the most amazing smell - a rich, spicy aroma that made my mouth water.

Maria was busy at the stove, stirring a pot of simmering chiles, tomatoes, and onions. She smiled at me and motioned for me to come closer. "I'm making Chile Purée," she explained. "It's a traditional Mexican dish that my grandmother used to make. Would you like to learn how to make it?"

I eagerly nodded, eager to soak up all the knowledge I could. Maria guided me through the process, showing me how to roast the chiles until they were charred and blistered, then peel off the skins to reveal the soft, smoky flesh underneath. She taught me how to blend the chiles with garlic, onions, tomatoes, and spices until they formed a rich, velvety purée.

As I watched her work, I was struck by the skill and confidence with which she moved around the kitchen. It was clear that she had been making this dish for years, honing her craft and perfecting her technique. I knew then that I wanted to do the same - to learn the secrets of this delicious recipe and carry on the tradition.

After hours of simmering and stirring, the Chile Purée was finally ready. Maria served it up in small bowls, garnished with fresh cilantro and a dollop of creamy sour cream. I took my first bite and was instantly transported to a world of bold flavors and exotic spices. The heat of the chiles was tempered by the sweetness of the tomatoes and the earthiness of the onions, creating a perfect balance of taste and texture.

I couldn't believe that something so simple could be so delicious. I savored every bite, feeling grateful for the opportunity to learn from such a talented cook. As we sat around the table, sharing stories and laughter, I knew that this recipe would always hold a special place in my heart.

From that day on, I made it my mission to perfect my own version of Chile Purée. I experimented with different types of chiles, adjusting the spices and seasonings to suit my own taste. I sought out advice from other cooks, learning new techniques and tricks to enhance the flavors of the dish.

Over the years, I have continued to refine and improve my recipe, making it my own while still honoring the traditions that inspired it. I have shared it with friends and family, passing on the knowledge and love that I have poured into every batch.

Now, as I stand in my own kitchen, surrounded by the familiar sights and smells of cooking, I think back to that day with Maria and smile. I am grateful for the opportunity to learn from her, to discover a new recipe that has become a cherished part of my culinary repertoire.

And as I take a taste of the Chile Purée simmering on the stove, I am reminded once again of the power of food to bring people together, to create memories that last a lifetime. It is a gift that I will always treasure, a reminder of the joy and love that can be found in the simple act of sharing a meal.