Hi readers. Thanks for coming by for a read. I’m sitting here dipping home-made no sodium catsup substitute in Art’s & Mary’s no salt homestyle potato chips.
So shoot me. Fact is, this catsup substitute tastes so much better than catsup a person might as well call catsup a substitute for whatever this como se llama delicious concoction is. And it’s so damned easy to make they ought to put grocers in jail for carrying the original salt-bomb Hunts, Heinz, you name it catsups on the shelves. Killing people slowly.
What you need to make Como Se Llama? Sweet peppers and/or Bell peppers of various colors. A blender. 3/4 cup apple cider vinegar. A cup of sugar, or however much less you prefer. A tablespoon of black pepper.
Blend it until it’s all liquid, adding the sugar and vinegar while it’s blending. I use unground peppercorn and let the blending reduce the grain size with everything else.
Once that’s done all you need to do is put it over medium heat and bring it to a boil, then let it simmer until it’s reduced approximately 1/3, but mainly is the thickness you prefer in a Como se Llama. Keep it in mind you’re using it for a dip.
If it gets so you’re on the road or for come other reason can’t make Como se Llama, you can always stop into a grocery store and buy a bottle of catsup for a temporary substitute.
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Tagged catsup, cooking, cuisine, culture, diet, Education, food, Health, Human Behavior, humor, Life, lifestyle, low sodium, no sodium, peppers, recipe, sociology
Hi readers. Thanks for coming by.
Does it bother you when you go to a restaurant, order something spicy, and the plate comes with a bunch of cockroach-sized peppers intact scattered into the food? No way of eating them if you still own your appendix and want to continue in that vein.
Ancho is a favorite of mine because they aren’t much hotter than bell peppers, but they have a strong flavor. Dusky, smoky flavor. But only rarely will you find them fresh.
Same applies for home cooking. Some of the best, such as anchos, can only rarely be found fresh. And using them dried requires some preparation if you want to taste the flavor.
The blender beats any other method I’ve ever found for reducing them to a worthy size. Unless it’s the heat you’re after, such as with habenero. But that’s an entirely different story.
Enter, the blender. No need to dig out the mortar and pistle. It wouldn’t work anyway.
Starting with low speeds seems to work best.
Be patient and hang in there. You’ll be able to see the particle sizes decreasing.
Eventually you’ll end up with this. Ready to use ancho, not ground enough to qualify as molido, a bit coarse, but with enough surface areas exposed to bring out the flavor.
I suspect one of the reasons so few people use dried peppers is a result of not knowing what the hell to do with them. Reducing the particle size enough to bring out the flaver and render them capable of being digested helps.