Here’s an interesting hot sauce from one of the bloggers I follow in Italy. I can’t wait to try this one out.
Monthly Archives: July 2016
Smoked Doña Sauce – a Texas twist on a jalapeño sauce
A couple years ago I posted a jalapeño sauce called the Doña Sauce. It’s a local favorite and can be found in some variation at most of the Mexican food restaurants in Austin. Once we got our smoker last summer we started smoking the ingredients, and wow does this twist make a difference. We ALWAYS have at least one container of this sauce in our refrigerator! The smoke flavor is a great addition to this sauce.
This recipe makes about 1 liter of sauce and takes about 2 and one-half hours to complete. The majority of the time is in the smoker so the active preparation is only about 30 minutes. If you don’t have a smoker, you can grill the peppers or use our original Doña Sauce recipe.
For our wood chips, we use a 50/50 ratio of mesquite and hickory. When we use the smoker, we take advantage of it and add vegetables. For example, today we’re smoking a chicken to take over to my cousin’s for dinner in his backyard. We just added a tray of the peppers and garlic above the chicken to the smoker.
Here’s a tip for variations: you can use any pepper you want or have available. In our original recipe, we only used jalapeño peppers. In this recipe, we substituted some of the jalapeño peppers with 2 poblano peppers. This reduces the heat somewhat and gives it a slightly sweeter flavor. You can also substitute hatch chili peppers, Anaheim peppers or even sweet bell peppers to reduce the heat and make it sweeter. Austin’s HEB grocery store hosts an annual Hatch Chili Pepper Festival in mid-August so we’ll be preparing some hatch pepper sauce as soon as the pepper start showing up in the stores.
- 10 medium jalapeño peppers
- 2 medium poblano peppers
- 1 head of garlic
- 1/2 cup of olive oil
- 2 teaspoons of salt, divided
Heat your smoker to 250 F and get your wood chips ready. Once your smoker is hot and the chips are putting off smoke, place your whole jalapeño peppers, whole poblano peppers and garlic haed on a tray and put in your smoker. Smoke the peppers and garlic for one and one-half hour. After the 1.5 hours, the pepper skin will have started pulling away from the pepper and they’ll have a duller green color, kind of like an olive green color. This is what you’re looking for. Put them in a container to cool until they are able to be handled, about 15 minutes.
Once the peppers and garlic have cooled, prepare the vegetables. For the jalapeño peppers, cut in half and then pull out the seeds and inner membrane. To make it spicier, leave some of the inner membrane and seeds. We usually leave about half of the seeds and membrane, but we like it hot. For the poblano peppers, cut them in half and remove the seeds. Finally, break the garlic head apart and separate out the garlic cloves. I know it seems like a lot of garlic, but trust me, it’s not too much. When you smoke them, they get a sweet, creamy flavor and lose the bitterness of raw garlic. The skins should come off the garlic cloves very easily. You don’t need to cut up the cloves of garlic.
Put the peppers and garlic in a large pot like in the picture below.
Add enough water to cover the peppers and garlic and add 1 teaspoon of salt. Bring the water to a boil and then simmer for 10 to 15 minutes.
Now, use tongs to move the peppers and garlic to your blender. Add the 1/2 cup olive oil and the remaining teaspoon of salt to the blender . Add about 1/2 cup of the water that you used for the peppers to boil in. Keep the rest of the water to use to get the consistency you are looking for.
Use the food processor mode to blend the ingredients into a creamy smooth sauce. At this point, taste the sauce and check for flavor and consistency. we usually add the rest of the salt and another 1/2 cup of water. Depending on your peppers and how thin you want your sauce, you can adjust the flavor with additional salt and water to your preference. Use the blender to mix the additional salt and water until smooth and creamy.
Here is the final stage of the Smoked Doña Sauce. If you look close, we are almost exactly at 1 liter of sauce. Put the sauce in a non-reactive container (we use glass) and store it in the refrigerator. You can use this as a sauce for chips or add it to anything you want.
Chipotle Pasta Salad
I’ll be honest, this is my FAVORITE pasta salad. I think of this salad as the perfect summer pasta salad, but to be honest, we make it year round because we like it so much. I posted the recipe for the chipotle paste that is used in this salad in a post yesterday. This is the punch that gives this pasta salad a great flavor.
You can use any type of pasta that you like this. We used to get a big bag of multi-colored garden rotini from Sam’s Club but we haven’t seen it at our location lately. This was a great noodle for this salad because it holds up great and the color makes it fun. The Sam’s website shows it should be in stock at our location so we’ll have to look for it again. In the pictures, we’re using a fusilli pasta from Trader Joe’s. We’ve also used farfalla pasta in the past but it broke apart so I’d stick with a thicker pasta with more grooves on it.
- 1 pound dried pasta of your choice
- 1 cup mayonnaise
- 1/4 cup chipotle paste (see recipe)
- 2 roma tomatoes, diced
- 2 carrots, julienned
- 1 medium red onion, diced
- 1/2 cup cilantro, chopped (can substitute parsley)
- 1 jalapeño, finely diced (optional)
- 1 tsp sea salt, or to your preference
To start, cook your pasta noodles according to the directions on the package. Definitely pay attention to the time and don’t over cook this pasta or it will fall apart while you’re mixing it. Read the next step before you finish. You’re going to put the hot pasta water into a bowl with the red onions and carrots to soften them.
While the pasta is cooking, get your vegetables ready. Once they’re cut, put the red onions and carrots into a small glass bowl. When the pasta is finished cooking, pour the hot water into the bowl with your red onion and carrots. Let this soak for about 10 minutes. Then, drain the carrots and onions and rinse well.
Now, mix the mayonnaise with the chipotle paste until it’s well mixed. It should turn a pinkish color.
Add the pasta noodles, tomatoes, carrots, red onion, cilantro, jalapeño, and the mayonnaise chipotle paste mixture into a large bowl and gently fold the ingredients together.
If you look close, you’ll see that the picture actually uses parsley instead of cilantro. It gives the salad a different flavor but it’s just as good. If you have family members who don’t like cilantro, just substitute the cilantro for parsley and it will turn out great.
Once the noodles are well coated with the mayonnaise chipotle mixture, you are good to go. You can eat it right away or “sample” it just to make sure 😉 – however it’s best if you put it in the refrigerator and let it cool for at least an hour.
Obviously, this makes a bunch of pasta salad and way more than 2 people can eat in one meal. It’s a perfect side to take with you to a BBQ or summer cookout. It also likely means leftovers! This salad will last a week or so in the refrigerator. When we serve it, we’ll sometimes put it over a bed of lettuce which adds a nice texture to it. For lunch, I’ll sometimes take a small bowl of this pasta salad and mix in some tuna for a tuna salad – this is so great and easy for a lunch at work.
This is a paste that we use year-round. We found this in a recipe for grilled salmon and now we use it in many other dishes. My favorite is to use it in a summer pasta salad.
- 1 can chipotle peppers in adobo sauce (7.5 oz can)
- 1/4 cup olive oil
- 5 cloves of garlic
- 1 tablespoon dried Mexican oregano
This is really simple, just put all the ingredients into a food processor and mix it until it is a creamy paste.
I’ll be using this paste in future recipes so I thought I’d go ahead and post it on its own so I can refer back to.