Easy To Make Spicy Condiment
A spicy sauce you can rub fish or vegetables before roasting, add to tagines and stews, soups and sandwiches.
Prep Time10 minutes mins
soaking time20 minutes mins
Total Time30 minutes mins
Course: Condiment
Cuisine: Healthy, Mexican
Diet: Gluten Free, Vegan
Keyword: Condiment
Servings: 1 6oz. jar
Author: Shelly
1 6oz. jar
Blender
scissors
- 5 dried Anaheim peppers - or another dried sweet peppers
- 1 bunch kale
- 3 small jalapeños - seeded and chopped
- 2 garlic cloves, peeled
- ¼ cup avocado or olive oil
- ½ teaspoon salt
- 1 tablespoon fresh lemon juice
Cut the dried pepper stems with scissors and remove the seeds, and discard. Put in a medium metal or ceramic bowl and cover with boiled water. Place a plate, smaller than the bowl, over to keep the peppers submerged in the water for 20 minutes.
Meanwhile, remove the kale’s stems and discard. Chop it roughly and steam for 5 minutes.
Spin the soaked chiles in the salad spinner or squeeze them hard as you can to get rid of excess water, and put in the blender. Add the jalapeños, garlic, olive oil, and salt and blend until the sauce is smooth.
Put the steamed kale in a bowl, add 1-2 tablespoons of the spicy mixture and toss. Serve as it is as a salad, mezze, side, or over a peanut butter toast.
Store the rest in a jar in the fridge for up to 3 months (To avoid mold, don’t double dip and always use a clean spoon when using it).