2 cans (4 cups) chicken broth
3 tablespoons olive oil
1 medium finely chopped onion
3 large cloves chopped garlic
1 teaspoon dried or palm size fresh oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 or more fresh or frozen peppers of your choice.
(I used 1 smallish Reaper)
3 tablespoons all-purpose flour
1 bar 90% (or better) Chocolate (3.5 oz)
1 teaspoon pepper seeds.
Salt
Pepper
Prep:
Finely chop onions, garlic, oregano (if fresh)
Roast pepper seeds OUTSIDE till almost black, cool and grind them to the consistancy of salt
Directions:
1
Heat oil in a large saucepan over med.
low heat.
2
Add onion, garlic, oregano, cumin and cinnamon.
3
Cook until almost soft, or caramelize
(Your choice)
4
Put in blender with Chiles and flour and 1 can broth (2 cups)
Liquify
6
Put in saucepan and heat to boil on medium high.
7
Whisk in other can (2 cups) of broth and add ground roasted seeds.
8
Boil until reduced,stirring occasionally.
9
Add Chocolate, salt and pepper to taste.(Careful---sample often, easy to add too much salt.)
10
Reduce heat and stir constantly until desired consistancy is reached.
Hmmmm.
Thought it a bit of a creeper with just the Reaper, so added a bunch of my pepper salt---3 or 4 good shakes to add an immediate hit on first taste.
Ended up a bit too salty.
Recommendations?
I have true Mexican chocolate (brought back from Mexico), but though the added sugar and vanilla would be too much.
I wanted something a bit more true to something more----Aztec?
I know. Adding flour is a shortcut to standing there for hours waiting for it to boil down.
I just cooked the onion to soft--should I have caramalized?
Hints for a better result?
3 tablespoons olive oil
1 medium finely chopped onion
3 large cloves chopped garlic
1 teaspoon dried or palm size fresh oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 or more fresh or frozen peppers of your choice.
(I used 1 smallish Reaper)
3 tablespoons all-purpose flour
1 bar 90% (or better) Chocolate (3.5 oz)
1 teaspoon pepper seeds.
Salt
Pepper
Prep:
Finely chop onions, garlic, oregano (if fresh)
Roast pepper seeds OUTSIDE till almost black, cool and grind them to the consistancy of salt
Directions:
1
Heat oil in a large saucepan over med.
low heat.
2
Add onion, garlic, oregano, cumin and cinnamon.
3
Cook until almost soft, or caramelize
(Your choice)
4
Put in blender with Chiles and flour and 1 can broth (2 cups)
Liquify
6
Put in saucepan and heat to boil on medium high.
7
Whisk in other can (2 cups) of broth and add ground roasted seeds.
8
Boil until reduced,stirring occasionally.
9
Add Chocolate, salt and pepper to taste.(Careful---sample often, easy to add too much salt.)
10
Reduce heat and stir constantly until desired consistancy is reached.
Hmmmm.
Thought it a bit of a creeper with just the Reaper, so added a bunch of my pepper salt---3 or 4 good shakes to add an immediate hit on first taste.
Ended up a bit too salty.
Recommendations?
I have true Mexican chocolate (brought back from Mexico), but though the added sugar and vanilla would be too much.
I wanted something a bit more true to something more----Aztec?
I know. Adding flour is a shortcut to standing there for hours waiting for it to boil down.
I just cooked the onion to soft--should I have caramalized?
Hints for a better result?
