sugar and salt in a food processor and pulse three to
To make the Green Chile Mayo: Heat the oven to
ell. Stir together buttermilk and food color. Mix flour, cocoa and
efore browning.
In a food processor or blender, puree the
ith aluminum foil; add Hatch chile peppers.
Cook under the
auce in a food processor; blend into a smooth chile sauce.
heet with aluminum foil; place chile peppers cut-side down on
arge bowl. Prepare the Green Chile Vinaigrette and pour over the
om For more indonesian cuisine recipes.
nd olive oil to a food processor or blender, then drain
om/ For more indonesian cuisine recipes.
tems and place in a food processor with the garlic and
he grating attachment of a food processor. Toss the zucchini with
f food processor. Puree until smooth, about 2 minutes. Transfer chile mixture
AOLI: Using a food processor, combine the jalapeno, serrano, Thai chile and red
hem in a blender or food processor until you have a
vinegar and garlic into a food processor and puree until smooth
red bell pepper, and ghost chile peppers in a large pot
Grind the chicken using a Kitchen Aide grinder (can also use a food processor).
Put into a large bowl and add the remaining ingredients.
Blend thoroughly.
Divide into 4 portions and put into freezer bags for later use.
Place the chile pods on a foil lined cookie sheet and warm in a 375\u00b0 F.
oven for just a few minutes until they become soft and leathery.
Working in small batches at a time, fit pods into a blender or food processor.
Puree with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
Place each batch of pureed mixture in a large bowl until all have been blended.
Stir the batches together.
Store in refrigerator.