Recipe courtesy of Roger Mooking
Episode: Food Traditions
Print
Total:
55 min
Active:
50 min
Yield:
1 gallon
Level:
Intermediate

Ingredients

  • 4 pounds dried guajillo chiles, stems and tops removed, loose seeds removed (do not scrape out intact seeds)
  • 1/3 cup whole cloves 
  • 1/3 cup whole black peppercorns 
  • 1/3 cup coarse sea salt 

Directions

Bring 10 cups water to a boil in a large saucepan. Add the dried chiles and lower the heat to a simmer. Cook until the chiles have brightened but don't quite come apart when tugged at with tongs, about 10 minutes.

Meanwhile, toast the cloves and peppercorns in a dry skillet, shaking constantly, just until fragrant. Transfer to a plate.

Transfer the chiles to the bowl of a food processor or blender using tongs. Add the cloves, peppercorns and sea salt. Pour in enough of the chile cooking water so the mixture becomes a liquid when blending. Blend until smooth, adding more water if needed. Strain through a fine-mesh sieve set over a large mixing bowl. Press the mixture through the mesh as best you can using gloved hands. There will be a lot of chile skins left. Repeat as many times as necessary, using the chile debris from each round again to get as much of the mixture/liquid as possible from the batch.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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