Ingredients 6 ghost chiles 1 small red bell pepper, diced 1 28-ounce can whole tomatoes, pureed 1/2 medium onion, diced 2 garlic cloves, cut in half 2 tablespoons cider vinegar 1 tablespoon organic sugar Directions Wearing gloves, remove stems and seeds from ghost chiles. Combine all ingredients in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetable are soft. Place in a blender and blend until smooth. Store in a glass jar or plastic container.
Ingredients 1 dried ancho chile, stemmed, seeded, coarsely torn* 2 tablespoons vegetable oil 1 cup chopped onion 1 tablespoon tomato paste 3 garlic cloves, minced 1/2 cup dry red wine 1/2 cup ketchup 1 tablespoon apple cider vinegar 1 tablespoon (packed) dark brown sugar 2 teaspoons Worcestershire sauce 1/4 teaspoon ground cumin Directions Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid. Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine.
Ingredients 1 1/2 ounces dried porcini mushrooms 1 cup warm water 2 tablespoons olive oil 1 cup chopped onion 2 garlic cloves, minced 1/2 cup dry Marsala 1/2 cup dry white wine 1 teaspoon minced fresh rosemary 1 cup chicken stock or canned low-salt chicken broth 1 cup beef stock or canned beef broth 1 tablespoon butter, room temperature 1 tablespoon all purpose flour Directions Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl. Heat oil in heavy large saucepan.
Ingredients 4 ounces dried guajillo chiles (about 18), stemmed 6 garlic cloves, unpeeled 1 1/2 teaspoons kosher salt plus more 3 tablespoons apple cider vinegar 1 teaspoon garlic powder 1 teaspoon onion powder Directions Heat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side. Let cool. Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds. Cover with 2 cups very hot water and let soak for 10 minutes. Meanwhile, heat the same skillet over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8.
Ingredients 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1/2 cup freshly grated Pecorino cheese Directions Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze.