238/365

238/365, a photo by credd on Flickr.

garlicky red chili hot sauce...

this recipe...
i found online a couple of years ago...
in the new york times.

since i was trying the recipe out...
and i only had one red bell pepper...
i cut the recipe in half.

i tasted it right after i made it...
and it had a pretty good flavor.

i tasted it a moment ago...
and it seems hotter than earlier.

i wonder how much hotter it will get...
after it sits for another 2.5 days.

***

4 hot red or orange chili peppers, such as habanero
2 red bell peppers (3/4 pound), roughy chopped
5 garlic cloves roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt

1. wearing rubber or latex gloves, roughly chop the chiles. combine all ingredients in a small pot over medium high heat. once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. do not inhale vapors; they will sting.

2. transfer mixture to a blender and puree. pour into a medium jar and allow to cool uncovered. cover tightly and refrigerate for three days. keep stored in refrigerator; sauce will last for several months.

237/365

237/365, a photo by credd on Flickr.

the mix...

we had some leftover chicken last night...
and mrchazman mentioned chicken and waffles...
so...
we had it for dinner.

214/365

214/365, a photo by credd on Flickr.

roasting tomatoes...

and garlic...
for a couscous dish.

***

pearl couscous w/olives & roasted tomatoes.

For roasted tomatoes and dressing
2 pt red grape or cherry tomatoes (1 1/2 lb)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

Roast tomatoes and make dressing:
Preheat oven to 250°F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make couscous: Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Do ahead: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

recipe from epicurious.