Asparagus And Egg Wrap With Barn Burner Chile De Arbol Salsa Recipes

CHILE DE ARBOL SALSA RECIPE

Steps:

• Bring 4 cups water to a boil, then remove from heat.
• Remove the stems and seeds from the dried chile de arbol peppers. Removing the seeds is optional for a smoother, less seedy salsa.
• Dry toast the chile de arbol peppers in a dry pan, about a minute per side. This will help loosen them and release their natural oils.
• Add the toasted peppers to a bowl and cover with the very hot water. Soak them for 15 minutes, or until the peppers are softened. You may need to stir a bit to make sure all of the peppers are submerged.
• Heat the olive oil in a large pan. Add the onion and cook for 4-5 minutes to soften. Add the garlic and cook another minute, until you can smell the garlic. Add it to a food processor or blender.
• Add the rehydrated peppers to the food processor or blender along with the onion, garlic, cilantro (if using), lime juice and salt.
• Process until smooth.
• Taste and adjust with salt and a few splashes of water for a thinner salsa.
• Add all of the ingredients to a food processor. Process until smooth.
• Pour the mixture into a small pot and bring to a boil. Reduce heat and simmer for 10 minutes.
• Cool and serve.

ASPARAGUS OMELETTE WRAPS

Steps:

• Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper.
• Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.
• Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.
• Repeat until all the egg mixture is used up.
• Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.
• Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook.

CHILE DE ARBOL SALSA (RED SALSA)

Steps:

• Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
• Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

CHILE DE ARBOL SALSA (RED SALSA)

Steps:

• Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
• Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

ASPARAGUS AND EGG WRAP WITH BARN BURNER CHILE DE ARBOL SALSA

Steps:

• Preheat the oven 375 degrees F.
• Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm.
• In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute.
• Add the potato, mushrooms, and tomatoes, and cook 5 minutes. Add the asparagus and the kale and cook, tossing, for 2 minutes. Add the herbs and lime juice and season with salt and pepper.
• Add the egg whites and cook until the eggs are cooked through, approximately 3 minutes. Place 2 tablespoons of the egg mixture in lower part of each tortilla and roll them up.
• For lunch or as an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Pop it on a plate and serve with salsa.
• For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot.
• Serve with salsa.
• Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft.
• Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season with salt, to taste, and set aside until ready to use. Serve hot or cold.

ASPARAGUS WRAPS

Steps:

• Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.

TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA

Steps:

• Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
• Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
• Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
• Do Ahead
• Salsa can be made 3 days ahead. Cover and chill.