Three weeks ago we picked all our peppers before a hard freeze, and we’ve been trying to pickle and dry them in our “free” time. Since Mike got all his grades in yesterday, today he made pickled peppers with the remaining jalapenos, and ground up the red chilis (mixed hot varieties) to make a fermented sriracha-style chili sauce. He left me a large bowl of the ground chilis to make a batch of Thai sweet chili sauce. I took a taste of my sweet chili sauce as it was cooking a few minutes ago, and I’m thinking that it could be too hot, even for Mike. We may have to gift it to Tuan’s parents, as we did with our excessive harvest of Habanero peppers several years ago!
P.S. Christmas morning, and Mike canned our sauces. The sweet chili is the darker color, and the fermented chili is the bright red.
As this is likely my last post of 2011, I created a Best of 2011 slide show.
Inspired by our recent harvest of peppers, I made a batch of chili relleno molotes this afternoon. Molotes are basically fried empanadas, made with a corn dough and (traditionally) formed into a cigar shape. I used my tortilla press and then my 2.5 inch empanada/pasty dough press to make these. At our favorite Mexican restaurant, Pepe Delgado’s, vegetable or chicken molotes are the Monday special.
The recipe below makes about eight 2.5 X 4″ molotes:
- 1 cup instant masa harina
- 1/2 cup whole wheat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
Sift above ingredient together and then add in 1/2 cup warm water. Knead for about 1 minute and cover with a damp cloth or plastic wrap.
- 1 roasted poblano pepper, seeded and diced
- 2 oz Monterrey Jack cheese or other soft Mexican cheese
- 2 Tbsp minced onion
- 2 Tbsp minced fresh cilantro
Pull off a lump of dough the size of a large egg and form into a ball. Place between plastic wrap and roll into a circle (or use a tortilla press). You want your dough to be about twice as thick as a store-bought corn tortilla. Place about 2 teaspoons of filling slightly off-center of your circle, fold to enclose, and press edges together with a fork. If you use a dough press as I did, it’s a good idea to leave the plastic wrap underneath the dough so that it doesn’t stick to the press. Trim off any excess dough and use it in the next molote.
Fry the molotes in 1/2 inch of vegetable oil in a deep skillet until they are golden brown. Remove from the skillet and place in a 300 oven or toaster oven to make sure the cheese is melted and to keep them warm until all are cooked.