Chilpachole De Jaiba Soup
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the soup:
3 Tbsp. extra-virgin olive oil
1/4 medium white onion (2 oz.), thinly sliced
1 clove garlic, minced
one 1/2″ slice ginger, peeled and minced
1/4 tsp. cumin seed
1/4 tsp. whole black peppercorns
2 small whole red Fresnochiles, stem ends removed
2 poblano peppers (1/4 pound), seeded and chopped
1 small jalapeno, seeded and minced
1/4 tsp. ground red chile powder
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 Tbsp. tomato paste
1/4 pound fresh lump crabmeat
1/2 cup small yellow or pink lentils
3 ripe tomatoes (1-1/2 pounds) seeded, peeled, cored and chopped
3 cups fish, vegetable stock or water
2 Tbsp. freshly chopped cilantro
2 tsp. kosher salt
freshly ground black pepper
For the garnish:
1/4 pound fresh lump crabmeat
juice of 1/2 lime
1 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh poblano pepper, minced
pinch of salt
freshly ground black pepper, to taste
Instructions:
In a 4 or 5 quart saucepan, heat the olive oil over medium-high heat. Add the sliced onion and saute for a minute or two until soft. Add the garlic and ginger and saute for another couple of minutes. Add the cumin seed, black peppercorns and red Fresno chiles and cook, while stirring, for 2 or 3 minutes more. Add the chopped poblano peppers and the jalapeno. Saute until wilted, about 4 minutes. Add the ground chile powder, ground cumin and ground coriander and cook until the mixture gives off the aroma of toasted spices. Add the tomato paste and stir to combine.
Stir in the crabmeat, lentils and tomatoes and bring to a boil. Add the stock, cilantro and salt and bring back to a boil. Turn down the heat and set the cover ajar. Simmer for about 45 minutes or until the lentils have burst. Using an immersion or regular blender, puree the soup until it becomes a thick, rich bisque. Adjust the seasoning with salt and freshly ground black pepper. Keep warm.
To prepare the garnish:
Mix together the lump crabmeat with the lime juice, cilantro, poblano, salt and pepper to make a light salad. Ladle the hot soup into bowls and garnish with a spoonful of the crab mixture. The soup can also be served chilled.
Recipe by Maneet Chauhan, from Vermilion, Chicago, IL.