I kind of panic when i'm down to my last teaspoon. I did fry the garlic & shallots separately, kept them in the strainer over night & crisped up nicely, married every thing next day. Followed recipe for the most part, except added toasted (freshly ground) Sichuan peppercorn. This is the best recipe!! Completely addicted now (no joke!). I primarily use it as part of the dipping sauce for wontons and atop avocado flatbread - both are also bon appetit recipes and both are excellent. This is The Best recipe! Tons of flavor, nice and crispy. I cooked them in the oil for 40 minutes until they were light brow, but they are not crispy at all. My garlic and shallots are presently cooling in the sieve.
Don’t be a dunderhead like me- let the oil cool a bit before you pour!
My was plastic and it didn’t occur to me it would melt. Though the moritas provide subtle heat and also nod to the hotel’s cultural heritage of being so close to Mexico, it’s the toasted pumpkin seeds that really hold the versatile condiment together.Everything went perfect until I went to pour the hot oil mix through the sieve. I can say it’s a daily staple around here.” We kept an eye on that so it could be used in a variety of different applications. I don’t know what kind of chile was in it when I had it in Mexico, but it was about as spicy as ours is. The morita chile is a touch more floral than some other chiles and isn’t whipping hot. It has a great mouthfeel to it with just a touch of heat. You can use a little or a lot and you’re not going to overdo it. “It’s really good on a lot of things,” Brand says. Once we got it locked in, the recipe has been consistent ever since.”Ī blend of pumpkin seeds, hemp hearts, sesame seeds, roasted garlic, sunflower oil and morita chiles, Brand’s creation first appeared on the menu at the hotel alongside avocado toast and poached eggs, but has since been served as an accompaniment to foods ranging from ice cream to fish. It definitely took a couple of months to nail it down, but the recipe is set now. I took out some of the oil and adjusted the ratio to make it work for us up here. It was very wet and I thought there were better applications if I took the sauce part out of it. On the table, it was the only condiment that didn’t have an acid kick. “It was a table condiment for chips with a green and red salsa right next to it. “I’ve been to Mexico dozens of times, but I had never seen anything like it,” he tells InsideHook. One of those provisions? A tasty little number that can go on everything - steak, salad, your index finger - that Hotel Emma culinary director and chef John Brand has dubbed Chile Pepita Crunch.īrand, who crafts all of the provisions in-house with his team, came up with his take on the crunchy, relish-style condiment after encountering a much saucier version that was more akin to salsa during a trip to Mexico. Nearly a century later, the hotel that bears her name similarly expanded their operations, offering the Emma’s Provisions line in order to stay in the black during the pandemic. To survive the dry days of Prohibition, Emma Koehler of San Antonio’s Pearly Brewery had to pivot to soft drinks, ice cream, dry cleaning and auto repairs.
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