My sauce today features special chilies that I got from Marx Foods. Marx Foods sent me a variety of chilies, and I have already used a few of them. I used three different chilies to make a sauce for the turkey tamales - Aji Amarillo, Pasilla Negro, and Ancho Chiles. This 3-chile sauce was incredible and was perfect to compliment the tamales.
I also made a pumpkin soup with Chile de Arbol which was a lovely blend of sweet and spicy flavors.
My best creation with Marx Foods' chilies so far is the Smoked Serrano Chile Cranberry Reduction sauce. It has a gorgeous deep dark red color as it is made with cranberries, red wine, and fiery red smoked serrano chilies. The chilies add wonderful smoky and spicy flavors to the sweetness and tartness of the cranberries.
Ingredients:
1 tablespoon butter
3 tablespoons onions, minced
1 cup cranberries
4 smoked serrano chiles
1 cup red wine
2 tablespoons sugar
salt, pepper to taste
Directions:
Saute onions until translucent, add the rest of ingredients, bring to boil, simmer for about 10-15 minutes. Blend until smooth and strain.
We served this sauce with seared duck and the vegetarian Sweet Potato Cranberry Napoleons on the side. It was also excellent with grilled halibut as well.
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Please visit The Split Pea where I'm guest posting today, featuring a recipe for Beet Salad with Mayonnaise.
View the details and recipe here.
And don't forget to visit Spinach Tiger blog for Cooking Red To Remember!
