Crunchy Chile Sauce
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
Makes: About 2 1/2 cups
Ingredients
1 cup canola oil (or other neutral flavored oil)
1/2 cup sesame oil
1 small onion, evenly minced
5 cloves garlic, evenly minced
3 cups (about 4 ounces) Chinese dried red chile peppers (or Japones or Guajillo peppers), stems removed
3 tablespoons miso paste
2 tablespoons soy sauce (or gluten free tamari)
1 tablespoon sugar
1 1/2 teaspoons coarse Kosher salt
1 teaspoon Sichuan peppercorns, ground finely
Instructions
In a 3-quart heavy bottom saucepan, heat the canola oil and sesame oil to 375°F. Carefully add the onions and garlic and cook, stirring frequently 10 to 12 minutes, or until the onions and garlic are golden brown. Remove the saucepan from the heat; set aside.
In a large skillet over medium heat, add the dried chiles and dry roast them, stirring occasionally until browned and fragrant. Add the toasted dried chiles to the bowl of a food processor and pulse until chopped into small pieces. Carefully (don’t take a deep breath as the chile dust will make you cough!) add the chopped dried chiles.
In a small bowl, whisk together the miso paste, soy sauce, sugar, salt and peppercorns until smooth. Stir into the oil and chile mixture; cool completely.
Pour the mixture into a resealable jar and store in the fridge for 1 week to let the flavors blend. The sauce will keep for about 2 months in the fridge.
Notes
Can’t handle the heat? Swap in mild Guajillo peppers for the spicy red chile peppers.
From bourbonandhoney.com