We also do a ghee version of the pilpelchuma paste. Like this version, it keeps, refrigerated, for a week or so, and is a fantastic base for quick stir-fries, soup broths, or a finishing element for many blanched vegetables.
1 large, dried ancho chile, destemmed
2 tablespoons + 1 teaspoon / 15 g cayenne pepper
scant 1/3 cup / 25 g sweet (dulce) paprika
3/4 tablespoon ground cumin
1/2 tablespoon caraway seeds, ground
15 medium garlic cloves, peeled
scant 3/4 teaspoon salt
1/3 cup / 80 ml extra virgin olive oil
1 cup / 240 ml plain yogurt
scant 1 tablespoon pilpelchuma, or to taste
2 teaspoons honey
5-6 cups shredded baby romaine and/or kale
1 cup cooked mung beans
one large handful of toasted pepitas
1 ripe avocado, sliced
finish with: chopped cilantro, scallions, quick pickled red onions, and/or shredded hard boiled egg
To make the paste, place the chile in a medium bowl, cover with boiling water and allow it to soak until tender, roughly 30 minutes. Drain, deseed, and slice into ribbons. Spread the cayenne, paprika, cumin, and caraway into a skillet over low heat and toast until fragrant, just a minute or two. Transfer to a food processor, and puree along with the garlic, ancho chile, salt, and oil.
To make the dressing, combine the yogurt with the pipelchuma paste, the honey, and a generous pinch of salt. Combine until uniform in color. Taste, adjust with more salt if needed, and set aside.
To serve, toss the salad with about half of the dressing, decide if you’re going to want more dressing, and if so, add it. Top with avocado and any/all of the suggested toppings - chopped cilantro, scallions, red onions, egg.
Served in Colleen Hennessey bowl.
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