USES FOR PEANUT SAUCE
Peanut sauce can be used to dress Asian noodles such as udon or soba noodles. It may also be used as a dipping sauce for steamed broccoli or spring rolls.
Pressure Cooker Tomatillo Salsa
Creamy Pumpkin Seed and Habanero Salsa
This spicy sauce has a more acidic taste than the sweeter, mainstream, ketchup-based sauces.
1⁄4 cup vegan margarine
1 cup apple cider vinegar
1⁄3 cup brown sugar
1 tablespoon molasses
1 tablespoon mustard
2 teaspoons vegan Worcestershire sauce
1⁄8 teaspoon cayenne pepper
Add all of the ingredients to the slow cooker and cook on high heat for 1 hour, stirring occasionally.
Red curry paste is ideal for this recipe, but any variety will do.
1 (14-ounce) can coconut milk
1 cup Vegetable Broth (see Chapter 4)
1 teaspoon soy sauce
1 tablespoon curry paste
1 tablespoon lime juice
2 cloves garlic, minced
1⁄2 teaspoon salt
1⁄4 cup chopped cilantro
1. In a 4-quart slow cooker, add all ingredients except cilantro. Cover, and cook on low heat for 2 hours.
2. Add the chopped cilantro and cook for an additional 30 minutes.
Choose a peanut butter that is free of added flavors and is as natural as possible, so that it won’t distort the flavors in your dish.
1 cup smooth peanut butter
4 tablespoons maple syrup
1⁄2 cup sesame oil
1 teaspoon cayenne pepper
11⁄2 teaspoons cumin
1 teaspoon garlic powder
11⁄2 teaspoons salt
2 cups water
1. In a blender, add all ingredients except the water. Blend as you slowly add the water until you reach the desired consistency.
2. Pour the sauce into a 2-quart slow cooker and cook on low heat for 1 hour.
USES FOR PEANUT SAUCEPeanut sauce can be used to dress Asian noodles such as udon or soba noodles. It may also be used as a dipping sauce for steamed broccoli or spring rolls.
Tangy, salty, spicy, and a bit sour—this easy dipping sauce has it all! Use it for dipping vegan sushi! It also makes an excellent marinade for a baked tofu dish.
1⁄4 cup soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon sugar
1 teaspoon minced fresh ginger
2 cloves garlic, minced and crushed
1⁄4 teaspoon red pepper flakes, or to taste
Whisk together all ingredients. Enjoy!
Just like barbecue sauce in the United States, mole sauce recipes vary greatly by region, and no two are exactly the same.
2 tablespoons olive oil
1⁄2 onion, finely diced
3 cloves garlic, minced
1 teaspoon ground cumin
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground coriander
1 tablespoon chili powder
2 chipotles in adobo, seeded and minced
1 teaspoon salt
4 cups Vegetable Broth (see Chapter 4)
1 ounce vegan dark chocolate, chopped
1. In a sauté pan over medium heat, add the oil, onion, and garlic and sauté about 3 minutes. Add the cumin, cinnamon, and coriander and sauté for 1 minute.
2. Transfer the sautéed mixture to a 4-quart slow cooker. Add the chili powder, chipotles, and salt, then whisk in the Vegetable Broth. Finally, add the chocolate.
3. Cover, and cook on high heat for 2 hours.
Mole is a type of Mexican sauce that is used on a variety of proteins. Try serving this Tempeh Mole with a bed of rice or warm flour tortillas.
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 tablespoons flour
2 teaspoons Better Than Bouillon No Chicken Base
3 cups water
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1⁄2 teaspoon cinnamon
1⁄3 cup vegan chocolate chips
1⁄2 teaspoon salt
1⁄8 teaspoon black pepper
1 (13-ounce) package tempeh, cut into bite-size squares
1. Place the olive oil in a sauté pan over medium heat. Add the onion and garlic, then sauté for 2–3 minutes. When done, add the flour and whisk to create a roux.
2. Transfer the roux mixture and all remaining ingredients to a 4-quart slow cooker, cover, and cook on high for 2 hours.
Tomatillos look like small green tomatoes but are actually related to the gooseberry.
12 tomatillos, husked
Water, as needed
1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and minced
1⁄2 tablespoon chopped fresh cilantro
1 teaspoon salt
1. Place the tomatillos in the slow cooker with enough water to cover them. Set the slow cooker to high and allow the tomatillos to cook for 1–2 hours or until tender. Drain the tomatillos.
2. Place the tomatillos, onion, garlic, jalapeño, cilantro, and salt in a food processor and purée. Place the mixture in a bowl and add water until it has the consistency of a sauce.
If you can’t take the heat, leave the jalapeños out of this recipe for a more traditional relish.
1 (12-ounce) bag frozen cranberries
Juice of 2 oranges
Juice of 1 lemon
1 cup sugar
1 jalapeño, minced
1⁄8 cup water
1⁄4 teaspoon salt
1⁄4 black pepper
Add all ingredients to a 4-quart slow cooker, stir, cover, and cook on low heat for 2–3 hours.
No Parmesan is needed to top off this hot and spicy vegetable marinara. Toss in a handful of TVP (textured vegetable protein) or browned, store-bought mock meat crumbles for a “meaty” sauce.
4 cloves garlic, minced
1 carrot, sliced thin
2 ribs celery, chopped
1 tablespoon + 1⁄2 teaspoon red pepper flakes, divided
2 tablespoons olive oil
1 (28-ounce) can diced or stewed tomatoes
1 (6-ounce) can tomato paste
1 teaspoon oregano
1 teaspoon parsley
2 tablespoons chopped fresh basil
2 bay leaves
2 jalapeños, diced
1⁄2 cup corn (optional)
1⁄2 cup sliced black olives
1 tablespoon balsamic vinegar
1⁄2 teaspoon salt
1. Heat garlic, carrot, celery, and 1 tablespoon red pepper flakes in olive oil over high heat, stirring frequently, for 4–5 minutes.
2. Reduce heat to low, then add tomatoes, tomato paste, oregano, parsley, basil, bay leaves, and jalapeños, stirring well to combine.
3. Cover, and heat for at least 30 minutes, stirring frequently.
4. Add corn if desired, olives, balsamic vinegar, 1⁄2 teaspoon red pepper flakes, and salt, and simmer for another 5 minutes uncovered.
5. Remove bay leaves before serving and adjust seasonings, to taste.
IN A PINCHDon’t have time to make marinara from scratch? Take 5 minutes to heat a store-bought variety on the stove and add in frozen veggies, Italian seasonings, and a bit of wine or balsamic vinegar for a fresh taste.
This simple, spicy condiment pairs magnificently with burritos, tacos, empanadas, tortilla chips, and all kinds of other Mexican savories.
2 large tomatoes
1 small onion, finely diced
1 or 2 jalapeño peppers, finely chopped
1⁄2 teaspoon fresh-squeezed lime juice
Salt and freshly ground black pepper
1⁄2 teaspoon chipotle purée
Quarter the tomatoes. Cut out the inside viscera; reserve. Cut the remaining petals into a fine dice. Purée the insides in a food processor until smooth. Toss together with the tomato dice, the diced onion, jalapeños, lime juice, salt, pepper, and chipotle. Keeps in the refrigerator for 2 days, but is best served the day it’s made.
This spicy salsa freezes exceptionally well. Consider making a double batch and storing half for later.
2 tablespoons olive oil
1 medium white onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
4 plum tomatoes, seeded and roughly chopped
1 tablespoon chopped garlic (about 4 cloves)
1 (14-ounce) can diced tomatoes in tomato purée
1 (7-ounce) can tomatillos, drained
1 (7-ounce) can green chilies, rinsed, drained, and roughly chopped
1 teaspoon chipotle purée
1 jalapeño pepper, seeded and finely chopped
1⁄4 cup chopped cilantro
1 tablespoon frozen orange juice concentrate
1 teaspoon ground cumin, toasted in a dry pan until fragrant
1 teaspoon dried oregano
1⁄4 teaspoon ground cinnamon
Salt and pepper, to taste
In a large, heavy-bottomed pot, heat the oil over medium-high heat until hot but not smoky. Add onion, peppers, and plum tomatoes; cook 5 minutes until onion is translucent. In a food processor, purée garlic, diced tomatoes, and tomatillos; add to onion mixture. Cook 5 minutes more. Add chilies, chipotle, jalapeño, and cilantro; stir in orange juice concentrate, cumin, oregano, cinnamon, salt, and pepper. Cook 5 minutes more. Remove from heat and enjoy.
Serve this Pressure Cooker Tomatillo Salsa with corn tortilla chips or as an accompaniment to Black Bean Dip (see Chapter 3).
1 pound tomatillos, paper removed
Water, as needed
2 jalapeños, stemmed, seeded, and chopped
1⁄2 onion, chopped
1⁄2 cup cold water
1⁄2 cup chopped cilantro
2 teaspoons salt
1. Cut the tomatillos in half and then place in the pressure cooker. Add enough water to cover the tomatillos.
2. Lock the lid into place; bring to high pressure and maintain for 2 minutes. Remove from heat and allow pressure to release naturally.
3. Add the drained, cooked tomatillos, jalapeños, onion, and cold water to a food processor or blender. Blend until well combined. Add the cilantro and salt and pulse until combined. Chill the salsa before serving.
TOMATILLOThe tomatillo is the small yellowish or green fruit of a Mexican ground-cherry. Surprisingly, it is not a variety of tomato.
This is a classic, fresh salsa that’s easy to throw together just minutes before eating. This salsa tastes best in summer, when tomatoes are at their juiciest and most flavorful. For more spice, don’t seed the chili peppers.
1 white onion, finely chopped
4 ripe tomatoes, seeded and finely chopped
3 jalapeño peppers, seeded and finely chopped
1⁄2 cup finely chopped cilantro leaves
1 tablespoon fresh lime juice
Salt, to taste
1. Combine all the ingredients in a bowl and mix thoroughly.
2. If there is time, let it sit in the refrigerator for 20 minutes.
PICO DE GALLO: WHAT’S IN A NAME?Pico de Gallo translates literally to “the beak of the rooster.” The exact reason for the name is unknown, though perhaps it’s because the red of the tomatoes is reminiscent of the bird’s beak. Pico de Gallo is also beloved because it contains the three colors of the Mexican flag: red, white, and green.
This is a relatively simple salsa, but taking the time to roast the tomatillos, chilies, garlic, and scallions gives the salsa an extra smoky and charred flavor that is well worth the extra time.
1 pound tomatillos
3 dried chiles de árbol
2 cloves garlic
3 scallions
Handful cilantro
Dried oregano, to taste
Salt, to taste
1. Remove the papery husks from the tomatillos and wash thoroughly.
2. Peel the garlic, but leave the cloves whole. Trim the root ends off the scallions.
3. On a comal or nonstick skillet, roast the tomatillos, chilies, garlic, and scallions until the tomatillos are softened and blackened.
4. Put all the vegetables into a blender with the cilantro, oregano, and salt. Blend until smooth.
5. Store in an airtight container in the refrigerator, where it will keep for up to 2 weeks.
WHAT IS A COMAL?A comal is a smooth, flat griddle, usually cast iron, used throughout Mexico and Latin America to cook tortillas, toast spices, and roast chilies and vegetables. In many cultures, the comal is handed down from generation to generation, with the idea that the comal becomes better and more seasoned with age. If you don’t have a comal, don’t worry—a cast-iron pan will do.
This is a great salsa to enjoy in the summer. The juicy, sweet mangoes offer a nice contrast to the ultrahot habanero pepper.
3 tablespoons canola oil
3 cloves garlic, unpeeled
3 tomatillos, husked and washed
3 tomatoes, cored
1 red bell pepper
1 yellow bell pepper
1 orange habanero chili
1 medium red onion, finely chopped
1⁄4 cup chopped cilantro leaves
1⁄4 cup fresh lime juice
1 large mango, peeled, pitted, and cut into 1⁄4" cubes
Kosher salt, to taste
1. Set oven to broil. Place a rack 6" from the heat source. Put the oil, garlic, tomatillos, tomatoes, bell peppers, chili, and onion in a large bowl and toss.
2. Transfer the ingredients to a foil-lined baking sheet. Broil them, turning a few times, until they are charred and blistered, about 10 minutes.
3. Transfer all but the peppers and chilies to a bowl; let cool. Continue broiling the peppers and chilies until soft, 3–5 minutes longer. Remove chilies from oven and let them steam in a covered bowl for a few minutes.
4. Peel the garlic. Stem, seed, and peel peppers and chili. Transfer all the roasted vegetables to a blender or food processor. Process until finely chopped.
5. Transfer the salsa to a bowl and stir in red onion, cilantro, lime juice, and mango. Season with salt.
Salsa has a variety of uses, and this recipe adds color and variety to your usual chips and dip or Mexican dishes.
1 mango, chopped
2 tangerines, chopped
1⁄2 red bell pepper, chopped
1⁄2 red onion, minced
3 cloves garlic, minced
1⁄2 jalapeño pepper, minced
2 tablespoons lime juice
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
3 tablespoons chopped fresh cilantro
1. Gently toss together all ingredients.
2. Allow to sit for at least 15 minutes before serving to allow flavors to mingle.
Chiles de árbol are a staple in many salsas because of their strong heat and naturally subtle, smoky flavor. This salsa puts those flavors at the forefront.
1⁄2 pound Roma tomatoes
1⁄2 pound tomatillos, husked and washed
1 cup (about 30–40) chiles de árbol
1⁄2 bunch cilantro, leaves only, roughly chopped
1 medium white onion, chopped
4 cloves garlic, peeled and lightly smashed
2 cups water
1 teaspoon salt
1. Set oven to broil. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until they are charred, 10–12 minutes. Transfer to a saucepan.
2. Add the remaining ingredients to the saucepan. Bring mixture to a boil and cook until the onion is soft, about 12 minutes.
3. Transfer the sauce to a blender or food processor. Purée until smooth.
4. Strain the salsa into a bowl and serve.
5. Store leftover salsa in the refrigerator, where it will keep for about a week.
Another great tropical salsa that’s especially nice in the summer. If you can, let it sit for 30 minutes before serving to give all the flavors time to mix.
2 cups diced fresh pineapple
1⁄2 cup chopped cilantro
1⁄4 cup finely chopped red onion
1 serrano pepper, seeded and finely chopped
Juice and zest of 1 lime
1⁄4 teaspoon kosher salt
1. Toss all the ingredients together in a large bowl and mix well.
2. Serve immediately or cover and chill until ready to use.
This simple salsa, called cruda, is probably the easiest way to make a salsa from tomatillos. This sauce may seem a bit thin at first, but it will thicken as it stands.
1 pound (around 20) tomatillos, husked and washed
4 serrano chilies, seeded and roughly chopped
1 cup roughly chopped cilantro leaves and stems
1 large clove garlic, peeled and roughly chopped
Salt, to taste
1. Put the tomatillos in a small pan, just barely cover them with water, and bring to a simmer. Simmer for about 10 minutes or until they are softened. Drain, but reserve 1⁄2 cup of the cooking water.
2. Combine 1⁄2 cup of the cooking water, chilies, cilantro, and garlic in a blender. Blend until almost smooth.
3. Add the cooked tomatillos in small batches, blending briefly after each one. The sauce should be chunky and rough.
4. Transfer to a bowl and add salt.
Chipotles add a surprise smoky flavor to this salsa, which also has plenty of sweetness from roasted tomatoes. Serve this as a table salsa with chips for a nice change of pace.
8 medium tomatoes
1 yellow onion, halved
4 dried chipotle chilies
2 cloves garlic
1⁄2–1 cup water
Salt, to taste
1. Roast tomatoes, onion, chilies, and garlic on a comal or cast-iron skillet until they are nearly blackened.
2. Place the vegetables and chilies in a blender and add a little water. Blend until smooth. Season with salt, to taste.
This unusual salsa originated on the Gulf Coast of Mexico. Spread this hot sauce on top of warm tortillas or rice.
1 cup roasted unsalted peanuts, shelled
2 cups water, divided
4 canned chipotle chilies in adobo, roughly chopped
2 cloves garlic, peeled and roughly chopped
2 black peppercorns
2 cloves
2 tablespoons vegetable oil
Salt, to taste
1. Grind the peanuts in a coffee grinder or food processor until they are a fine powder.
2. Put 1⁄2 cup of water into a blender, along with the chilies, garlic, and spices. Blend well.
3. Heat the vegetable oil, then fry the blended ingredients in it for 4 minutes, stirring constantly so they do not stick to the bottom. Gradually stir in the ground peanuts and cook for another 2 minutes.
4. Add the rest of the water and salt and continue cooking, stirring and scraping the bottom of the pan, for another 5 minutes. Remove from heat and serve.
This salsa, called sikil pak, is a traditional Mayan recipe from the Yucatan Peninsula. It’s incredibly creamy, yet there is no trace of dairy. Be careful when handling the roasted habanero here—consider gloves!
1 cup pumpkin seeds (pepitas), toasted
3 tomatoes
1⁄2 large white onion, thickly sliced
1 habanero chili
1⁄2 cup cilantro leaves
Salt, to taste
Water, as needed
1. Toast the pepitas in a dry, hot skillet or in the oven until golden brown.
2. Char the tomatoes, onion, and habanero on a comal or cast-iron skillet until they are softened and a little black, about 5 minutes. Carefully seed and roughly chop the habanero.
3. Put all the ingredients into a food processor or blender. Pulse until well blended. The salsa should be thick and creamy. Add a little water to thin if necessary.
This raw salsa is bright and colorful. If you are lucky enough to live near a market that sells a variety of chilies, be sure to make this. Feel free to vary it with whatever chilies are fresh and available.
1 poblano chili, seeded and finely chopped
1 red jalapeño, seeded and finely chopped
2 yellow chilies (such as a güero or Anaheim), seeded and finely chopped
2 serrano chilies, seeds intact, finely chopped
1⁄2 white onion, finely chopped
2 tomatoes, seeded and finely chopped
3 tablespoons fresh lime juice
1⁄2 teaspoon dried oregano
Salt, to taste
1. Mix all the ingredients together in a nonreactive bowl.
2. Set aside for 1 hour before serving.
GÜEROGüero chilies are medium-hot peppers that are a yellow color. They are also sometimes called goldspike chilies. Güero translates from Spanish to “blonde,” though it is also called out on the streets in Mexico as a generic nickname (not necessarily derogatively) for light-haired or light-skinned tourists and locals.
This is a great spicy salsa to make in summer, when corn on the cob is bursting with sweetness. You can serve with chips or put it on tacos, but it’s also hearty enough to be a side dish.
3 ears fresh corn
4 scallions, white and green parts separated and thinly sliced
2 tablespoons unsalted vegan margarine
2 cloves garlic, peeled and minced
11⁄2 teaspoons kosher salt, divided
11⁄2 teaspoons ground cumin, divided
1 teaspoon chili powder, divided
Pepper, to taste
2 plum tomatoes, seeded and finely diced
2 fresh jalapeños, with seeds, finely diced
1. Shuck the corn cobs and shave the corn kernels from the cob. Heat a dry, large, cast-iron skillet over medium-high heat and pan-roast corn, stirring occasionally until golden brown, about 8–9 minutes. Transfer to a bowl.
2. Cook the white part of scallions in margarine with garlic, 1 teaspoon of salt, 1⁄2 teaspoon each of cumin and chili powder, and a few pinches of black pepper. Cook until scallions are tender, about 3 minutes.
3. Remove pan from heat and stir in corn, tomatoes, jalapeños, green parts of scallions, and remaining spices.
4. Transfer to bowl. Serve warm or chill in the refrigerator before serving.
This is a salsa of medium heat, with plenty of nice chili flavor from the guajillos. You can serve it as a table salsa or heat it with two tablespoons of chili oil to make a hot sauce.
1⁄2 pound dried guajillo chilies
3 cups hot water
5 large cloves garlic, roasted
1 teaspoon ground cumin
1 teaspoon kosher salt
1⁄2 pound Roma tomatoes
2 teaspoons toasted pumpkin seeds
1⁄3 cup apple cider vinegar
1 teaspoon dried oregano
1. Remove the stems from the guajillos and lightly toast them on a comal or cast-iron skillet. Transfer them to a bowl and cover with hot water. Let them sit for at least 15 minutes.
2. When the chilies are softened, remove them from the water and chop roughly. Save a bit of the chili soaking water.
3. Purée the chilies with the remaining ingredients until the mixture forms a paste. Add a little chili water to thin if necessary.
PUMPKIN SEEDSCalled pepitas in Spanish, pumpkin seeds are commonly used in Mexican cuisine as a thickener for sauces. Along with adding body to salsas and moles, pumpkin seeds add a warm, nutty flavor to dishes.
This is a tangy green salsa made smooth and silky by the addition of avocados. You can use it on tacos or in enchiladas, but you just might find yourself eating it straight with a spoon. Be sure to use soft, ripe avocados.
6 tomatillos, husked and washed, coarsely chopped
2 jalapeños, coarsely chopped
3 cloves garlic
Water, as needed
3 medium-size ripe avocados, peeled, pitted, and thinly sliced
5 sprigs cilantro
1 teaspoon salt
11⁄2 cups vegan sour cream
1. Combine the tomatillos, jalapeños, and garlic in a saucepan, along with a bit of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool a bit.
2. Place the mixture, along with avocados, cilantro, and salt in a food processor or blender. Blend until smooth. Add a little water if necessary to loosen mixture from blender blades.
3. Pour into a bowl and stir in the vegan sour cream.
You can use this hot and spicy salsa in so many ways. It’s wonderful in frittatas and delicious as a garnish for chili.
2 jalapeño peppers, minced
1 habanero pepper, minced
1 green bell pepper, minced
4 cloves garlic, minced
1 red onion, chopped
5 ripe tomatoes, chopped
3 tablespoons lemon juice
1⁄4 teaspoon salt
1⁄8 teaspoon white pepper
1⁄4 cup chopped fresh cilantro
1. In large bowl, combine jalapeños, habanero pepper, bell pepper, garlic, red onion, and tomatoes.
2. In small bowl, combine lemon juice, salt, and pepper; stir to dissolve salt. Add to tomato mixture along with cilantro.
3. Cover, and refrigerate for 3–4 hours before serving.
This hearty, filling, spicy salsa gets its body from fiber-rich black beans.
1 cup chopped red onion
1⁄4 cup cilantro
1⁄4 cup parsley
1 jalapeño pepper
11⁄2 cups black beans, cooked
4 cups chopped tomatoes
3 tablespoons lime juice
2 tablespoons olive oil
Freshly ground black pepper
1. Place onion, cilantro, parsley, and jalapeño in food processor; finely chop.
2. In medium bowl, combine onion mixture, black beans, and tomatoes.
3. In separate small bowl, whisk together lime juice, olive oil, and black pepper. Pour over beans; mix well. Chill before serving.
USING CANNED BEANS VERSUS COOKING YOUR OWNCanned beans are very convenient and can save you time. Keep in mind sodium content of recipes will be higher with canned beans. Reduce sodium content in canned beans by draining and thoroughly rinsing with cold water before using.
This slow-cooker recipe makes a lot of salsa, so it’s great for parties or large gatherings.
1 (16-ounce) bag dried black beans
Enough water to cover beans by 1"
4 teaspoons salt, divided
2 (15-ounce) cans tomatoes, drained
1 cup corn
1 onion, diced
1 jalapeño, minced
3 cloves garlic, minced
3 teaspoons apple cider vinegar
2 teaspoons sugar
1⁄4 teaspoon black pepper
1⁄4 cup chopped cilantro
1. Rinse the black beans, then soak overnight. Drain the water and rinse the beans again.
2. In a large pot, add the beans and cover with water. Boil on high heat for 10 minutes, then drain.
3. Add the black beans, water, and 2 teaspoons salt to a 4-quart slow cooker. Cover, and cook on low heat for about 5–6 hours. Check the beans at about 5 hours and continue cooking if necessary.
4. Once the beans are done, drain in a colander and allow to cool to room temperature.
5. In a large bowl, combine the beans with the rest of the ingredients.
Of course you can go to any store and buy chili powder in a bottle, but where’s the fun in that? Making your own is easy and, best of all, you can customize it however you like. Here’s a basic recipe, but feel free to tinker with it and add more heat or use different types of chilies.
4 dried ancho chilies, stemmed, seeded, and roughly chopped
4–5 dried chiles de árbol, stemmed and seeded
2 tablespoons ground cumin
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon paprika (hot or sweet)
1⁄2 teaspoon cayenne pepper
1. Lightly toast the chilies on a comal or cast-iron skillet until they puff slightly.
2. Put chilies in a food processor or blender and blend until they form a fine powder. Transfer to a bowl.
3. Add the remaining ingredients and stir well until thoroughly mixed.
4. Store in an airtight container for up to 6 months.
ORIGINS OF CHILI POWDERNo one knows the exact origins of chili powder, but the original version of what you see in supermarkets was created in the United States sometime in the nineteenth century. Chili powder was developed as the way to flavor southwestern staple chili con carne. For every household that made chili, there was likely a unique chili powder blend.
This complex, heady spice mix is the foundation for all Ethiopian cooking. There are a lot of ingredients, but it’s well worth all the grinding and mixing. Try to use whole spices as much as possible, and feel free to adjust seasoning to your liking.
1 teaspoon fenugreek seeds
1⁄2 cup dried red chilies such as japones or chiles de árbol
1⁄2 cup hot paprika
2 tablespoons salt
1 teaspoon ground ginger
2 teaspoons onion powder
1 teaspoon ground green cardamom
1 teaspoon ground nutmeg
1 teaspoon garlic powder
1⁄4 teaspoon ground cloves
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground allspice
1. Grind the seeds and chilies in a spice or coffee grinder. Be careful not to inhale all the bits of spice that will be released during the process.
2. Pour all the spices into a bowl and stir well until completely combined.
3. Store in an airtight container in the refrigerator for up to 3 months.
BERBEREIn Ethiopia, the process of making berbere can take days—even up to 1 week. Chilies are often dried in the sun for multiple days, then ground by hand with a mortar and pestle. Then the chilies are combined with other spices and left to dry in the sun again. While the fundamental flavors are the same, families each have their own unique berbere recipe and mix.
The building block for so many great southern dishes like gumbo and jambalaya, this spice blend also works great as a rub for barbecued veggies.
5 tablespoons hot paprika
3 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons black pepper
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon white pepper
1. Combine all ingredients in a bowl and stir well.
2. Store in an airtight container for up to 6 months.
Adobo is a spice mixture that is used throughout Latin America and the Caribbean. Try it on veggies—then grill, roast, or fry.
6 tablespoons kosher salt
6 tablespoons granulated garlic
2 tablespoons ground black pepper
2 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons chili powder (a smoky chipotle powder would be good, but use whatever you have on hand)
1⁄4 teaspoon allspice
1⁄2 teaspoon dried oregano
1. Put all ingredients in a bowl and stir until thoroughly combined.
2. Store in an airtight container for up to a year.
This basic curry powder recipe, which you should customize to your own liking, will give you a new appreciation for this complex spice mix, that adds flavor to so many dishes. Use ground spices or grind your own.
6 tablespoons ground coriander
4 tablespoons ground cumin
2 tablespoons black pepper
2 tablespoons ground cinnamon
1 tablespoon turmeric
1 tablespoon ground ginger
1 tablespoon cayenne pepper
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1. Grind whatever spices need grinding.
2. Combine all ingredients and stir until well combined.
3. Store in an airtight container for up to 6 months.
TURMERICTurmeric is the spice that gives all curry powder its distinct yellow-orange hue. Turmeric has an astringent yet earthy flavor, akin to mustard or horseradish but more mellow. Its strong color will dye any food that it is sprinkled on. You might also find fresh turmeric at specialty grocery stores, where it looks similar to its cousin, ginger.
The Arabic phrase ras el hanout means “top of the shop” and refers to a spice owner’s special blend of his best spices. It’s an essential Moroccan spice mix and some versions have upward of 20 or even 30 ingredients.
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground turmeric
1 teaspoon hot paprika
1. Combine all the spices and stir until thoroughly mixed.
2. Store in an airtight container for up to 6 months.
Baharat is a spice mix used throughout the Middle East: Lebanon, Syria, Israel, Jordan. Its name simply means “spice” in Arabic. There are endless variations, so feel free to experiment. Try Baharat on different vegetables.
2 tablespoons freshly ground pepper
2 tablespoons hot paprika
1 tablespoon ground coriander seeds
1 tablespoon ground cumin
1 tablespoon ground cloves
1 tablespoon ground mint
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1. Combine all spices and mix well.
2. Store in an airtight container for up to 6 months.