Pimiento Rojo Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Use this vegan sauce on tacos or burritos.
Ingredients
1 cup raw cashews, soaked for at least 2 hours.
2 red Bellafina peppers, roughly chopped
4 tablespoons nutritional yeast
2 teaspoons garlic granules
1 teaspoon onion granules
1/2 teaspoon chipotle powder* or smoked paprika
1/3-3/4 cup water, depending on how thick you’d like it
Salt to taste
*To make chipotle powder: grind dried chipotle chile in a coffee or spice grinder till a fine powder.
Steps:
Add all the ingredients to a high speed blender, pouring the water in last. It should come up about 1/3 of the ingredients, depending on the consistency you’d like.
Serves at least 4.
Slightly adapted from a recipe from beautifulingredient.com