Mild Red Chile Dressing Recipes

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

Steps:

• Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.

Steps:

• Soak the dried tomatoes in the hot water for 20 to 30 minutes, or until they become soft and plump.
• With a slotted spoon, transfer the tomatoes to a food processor and add the garlic; chop finely.
• Pour tomato-soaking water into the processor and blend well.
• Add the olive oil or apple juice, orange juice concentrate, 3 tablespoons vinegar, soy sauce, chile powder, pepper and salt if using.
• Process until the dressing is creamy.
• Taste and add another tablespoon vinegar if needed.
• Pour into a jar, cover and refrigerate until ready to use.

Steps:

• Roast and peel bell pepper and Anaheim or poblano chili. Finely chop roasted pepper and chili. Wearing rubber gloves, seed and mince jalapeño chili. Mince garlic.
• In a bowl whisk together all ingredients with salt and pepper to taste. Makes about 1 1/4 cups.

Steps:

• Roast and peel bell pepper and Anaheim chile.
• Finely chop roasted pepper and chile.
• Wearing rubber gloves, seed and mince jalapeno chili.
• Mince garlic.
• In a bowl whisk together all ingredients with salt& pepper to taste.
• Makes about 1 1/4 C.

Steps:

• For dressing: In a food processor, place anchovies, garlic, Dijon mustard, worcestershire, chili powder, paprika, cider vinegar and lemon juice.
• Process briefly to blend With processor running, slowly dribble in 1 cup of olive oil until blended.
• For salad: Wash and tear the romaine lettuce.
• Place in a large bowl and toss with desired amount of dressing.
• Add croutons and parmesan and toss again.
• Divide among 4 chilled plates.
• Sprinkle with additional parmesan if desired.
• Serve.

Steps:

• Mix all ingredients.

Steps:

• Puree first 9 ingredients in blender until smooth. Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2-inch thickness. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat. Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan. Boil 5 minutes. Season chicken with salt and pepper.
• Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Transfer to platter. Garnish with oregano sprigs, if desired. Serve with remaining marinade.