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Salsa de Piquillo (NYE 2025)

yield
servings
expiration date
ADDITIONAL PREP RECIPE
Caldo Moreno (Dark Chicken Stock)
ingredients
  • Piquillo Peppers - 32 wt oz
  • Oat Milk - 8 oz fl
  • Garlic minced - 2 oz wt
  • Shallot minced - 4 oz wt
  • Extra Virgin Olive Oil - 4 TBSP
  • Caldo Moreno - 16 oz
  • Grape tomatoes roasted - 8 oz wt
  • White Miso Paste - 4 tsp
  • Sherry Vinegar - 4 TBSP
  • Smoked Sweet Pimenton - 1 tsp
  • Kosher Salt - 2 tsp
sourcing
  • White Miso is available form CW
PROCEDURE
  • Begin by searing the piquillos on the plancha until nicely caramelized. this is to remove the bitterness from the piquillos
  • Roast the grape tomato at 375 degree high fan oven for 12 minutes until lightly caramelized and they release their liquid
  • In a medium size sauce pot, heat olive oil over medium heat, add the shallot and garlic and cook until fragrant and translucent, about 5 minutes
  • Add the seared piquillos, roasted tomato, white miso, smoked pimenton, and sherry vinegar, cook for another 5 minutes over medium heat
  • Add in the stock and bring to a simmer. Simmer for 10 minutes to blend the flavors
  • Turn off heat and add the oat milk and kosher salt, then puree until completely smooth with a hand mixer or in the vitamix
  • Store warm in a double boiler for service
CRITICAL CONTROL POINT
VIDEO