Smooth Green Chile Sauce, Indian Style
Instructions:
- Nothing about this chile sauce is subtle; the color is deep
green, the aroma is mouthwatering, and the flavors are
intense (you can increase the heat, if you like, by adding
some serrano or other hot fresh chiles). It’s delicious with
Paratha
- 6 poblano or other mild fresh green chiles, roasted and cleaned or canned
- 1 tablespoon minced fresh ginger
- 2 teaspoons cumin seeds
- 1/4 cup chopped fresh cilantro
- Pinch asafetida (optional)
- 1/4 cup neutral oil, like grapeseed or corn
- Salt and freshly ground black pepper
- 3 tablespoons freshly squeezed lime juice
and Dry-Pan Eggplant
- Put the chiles, ginger, cumin, cilantro, and asafetida if you’re using it in a blender or food processor; purée until smooth, adding a tablespoon or so of water if necessary to keep things moving.
- Heat the oil in a medium saucepan over mediumhigh heat. When hot, add the chile purée and cook, stirring frequently, for about 2 minutes. (Be careful when adding the chile purée—it will splatter when it hits the hot oil.) Reduce the heat and cook, stirring occasionally, until thickened, another 2 to 3 minutes.
- Sprinkle with salt and pepper to taste and stir in the lime juice. Serve hot or refrigerate for up to 3 days.
- Red Chile Sauce, Indian Style.
- Lovely color, spectacular
flavor: Replace the poblanos with 6 New Mexico or
other mild fresh red chiles, roasted and cleaned
- Red Chile Sauce, North African Style.
- Replace the poblanos with 6 New Mexico or other mild fresh red chiles. Substitute 2 cloves garlic for the ginger; add 1/2 teaspoon each caraway, coriander, and fennel seeds; omit the asafetida.
- Chile-Yogurt Sauce.
- A wonderful combo of cool and hot, especially with samosas ) or as a dip: Let the chile sauce cool and then add 1/2 cup or more yogurt. Serve at room temperature.
- Chile and Coconut Sauce.
- Rich, spicy, creamy, and delicious: In Step 2, stir about 2 cups coconut milk into the simmering chile puree
- MAKES: 4 to 6 servings
- TIME: 20 minutes