Monday, September 10, 2007

Masala Sauce, a picture show

I think I am mostly recovered from the labor day weekend. My friend canceled on me, so I went back to Lassen for more solo adventurer fun. Here are some pictures of the masala sauce preparation. Hopefully I get the photos from the trip logged soon

Enjoy,


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I start with fresh organic tomatoes, and bake them

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so they develop richer flavors, and the skin is easier to peel

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After the tomatoes are cored and seeded, there is a lot of juice on the cutting board. I just strain it all into the pot.

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My spice blend is blackpepper, paprika, coriander, cumin, cinnamon, and ginger.
I toast my seeds over med-high heat in a small skillet

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Then grind to a powerder with the mortar and pestle

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Cinnamon is grated fresh

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Organic red fresno chili peppers provide the heat in this recipe.
I puree them with the tomatoes.

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Tomato+chili puree is mixed with spices and simmered till thickened.
This is the finished sauce

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I strain out bits of skin and seeds before drying.

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Drying is done on baking sheets lined with parchment paper

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I dried this one in the oven, lowest setting, door slightly propped open

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The dried sauce is like a fruit leather, and lightweight.

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I sample the sauce with a spoonful of heavy cream, in case I need to make any last minute adjustments.

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