1 28-oz can chopped tomato, drained (reserve juice)
1t. chopped garlic
1 ancho chili
1T. olive oil
1t. kosher salt
1t. cilantro, chopped
1t. sesame seeds
2 shelled almonds
Roast drained tomato with garlic till lightly caramelized at edges at 400º. Turn over and continue for another half hour. Meanwhile toast nuts and sesame seeds in oil over medium heat. Remove them, add chili, and lightly char. Add tomato juice, nuts, and seeds. Add tomatoes and garlic. Let rest 20 minutes. Purée. Simmer to correct consistency.
Chef Richard’s Recipes.
3 15 oz cans of yellow corn
4 lg Red apples (pealed and cubed into 1/4 inch pieces
3 large pears cubed but not peeled
1/2 cup brown sugar
3 tbs nutmeg
4 tbs cinnamon
2 large red bell peppers chopped into 1/4 inch pieces
1/4 cup salted butter
In a medium sautee pan melt butter add pears and apples sautee till tender and coated add brown sugar allow to coat or carmelize. Set aside. In a mixing bowl toss corn and bell pepper cinnamon, and nutmeg with apple and pear mixture..pour into baking dish bake at 350 for 15 minutes and serve.
Recipe compliments of Steve Hershner.