Ancho-Honey Basted Salmon
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
4 ancho chiles
2 Tbsp. honey
1-1/2 Tbsp. orange juice concentrate
1Tbsp. balsamic Vinegar
1/4 tsp. kosher salt
1/2 tsp. minced garlic
1 tsp. Cointreau or another orange flavored liqueur
6 (6oz.) salmon fillets
Soak the ancho chiles in warm water to soften. Place all the ingredients, except for the salmon, in a food processor or blender. Puree the mixture until the chiles are very fine.
Pat the salmon dry and coat with the chile paste. Place the salmon on a broiler pan and broil 4-6″ from the heat for 10 minutes. The salmon should flake easily with a fork.
Recipe from www.pepperfool.com.