Cilantro Cucumber Tzatzki Sauce For Red Hot Chile Rubbed Pork Skewers Recipes

RED CHILE FIRE AND ICE SAUCE

Steps:

• Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.

CILANTRO HOT SAUCE

Steps:

• Place all of the ingredients together in a small glass (nonreactive) bowl. Stir to mix well. Cover with plastic wrap and allow to stand for half an hour for the flavors to mix. Serve at room temperature.

RED HOT CHILE-RUBBED PORK SKEWERS

Steps:

• To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream.
• Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours.
• When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).
• Preheat the oven to300 degrees.
• Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
• Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.
• Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.

CILANTRO-CHILI PEPPER SAUCE

Steps:

• Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
• Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
• Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

CILANTRO-CUCUMBER TZATZKI SAUCE FOR RED HOT CHILE-RUBBED PORK SKEWERS

Steps:

• To make the sauce, whisk all the ingredients together in a small bowl.
• Cover and refrigerate until needed.