Earlier this year, no matter where I went in San Francisco, when the conversation turned to the buzz-worthy food topic of the moment, nearly everyone was raving about Chile Colonial. This Hot Crunchy Condiment, as its label attests, was winning such universal praise that I admit my Inner-Missourian came out. And so it was with my arms folded across my chest and a staunch “Show me,” skepticism that I watched as a jar of Chile Colonial was pulled out of the fridge in the Foodzie Test Kitchen.
As soon as the lid was loosened from the jar, an aroma of roasted spices hit me that was so instantly engaging that, well… it was love at first whiff.
I didn’t even need to taste it. I was won over by scent alone. Someone handed me a pita chip dipped in hummus and topped with a small dollop of roasted garlic and arbol chile peppers, Chile Colonial’s signature ingredients.
I bit into the chip and I was even more overwhelmed by the sensory experience. The mix was crunchy, aromatic, and spicy with just enough salt, smoke and heat.
The pages of my mental recipe file flapped furiously as I thought of everything I could do with the contents in this little jar. As if reading my mind, Foodzie co-founder Emily Olson looked at me and nodded. “It makes everything you put it on better,” she said.
I shook my head in amazed agreement. I recalled how local food writer Tamara Palmer of SF Weekly’s “SFoodie” column had singled out Chile Colonial as her “most favorite thing from the Fancy Food Show” that was held in the city earlier this year. While I wasn’t in attendance, I could easily understand why this spicy mix got her vote.
Chile Colonial’s versatility was inspiring. Initially, I was going to let it infuse a Bloody Mary, but decided instead to try it atop a gazpacho granita. I know, I know, I’m jumping the vine, so to speak, by using fresh tomatoes in a recipe already, but I couldn’t wait.
I thought the crunch of the condiment would add another texture to the bits of shaved granita, and I wanted to test how the heat of the spice played against the cool temps of the frozen tomato. I added some tiny squares of diced cucumber, chive and cilantro and mixed the Chile Colonial in with that before spooning it atop the granita mound.
But we want to know what you would do. Have you perked up one of your old standby recipes with this new kitchen staple? If so, please share it with us! In the meantime, crack open a jar of Chile Colonial – and happy spooning!
EZ Gazpacho Granita with Chile Colonial
This is about as easy as a gazpacho recipe can get. You can cut out a step entirely by using three cups tomato juice, too.
Ingredients:
- 5 medium tomatoes
- One medium cucumber, seeded and coarsely chopped, 1 TBS reserved for dicing
- Juice of two limes
- 1 TBS Chile Colonial Hot Crunchy Condiment
- 1 TBS diced chives
- 1 TBS finely chopped cilantro
- 1 TBS diced cucumber
- 1 TBS diced cucumber
- Kosher salt and cracked black pepper, as desired
1. Bring four quarts of water to boil. As water is heating, score tomatoes so that skins will peel off easily after being dunked in their hot bath. Place whole tomatoes in pot when water boils. After approximately two minutes, remove tomatoes and plunge into ice bath. When cool to the touch cut each tomato in quarters and, using your hand, squeeze out seeds. Remove core and peel off skins.
2. Place tomato flesh into a food processor along with cucumber, save one tablespoon of cucumber for garnish, and puree until smooth. Add lime juice as needed to taste. You can also add salt and pepper, too, if you wish. When seasoned to your liking, pour EZ Gazpacho into a shallow pan so that it is no more than an inch and a half deep, and place in freezer. Allow soup to sit for 30 minutes, then pull pan out of the freezer, and using a fork, scrape the surface of the gazpacho. Allow it to refreeze. After 30 more minutes, repeat. Repeat again after another 30 minutes. Each time you scrape with a fork, try to pull the frozen surface to the center, and then spread out again. You want to create a consistency of frozen slush.
3. While gazpacho granita is forming in freezer, finely dice chives, cilantro and remaining cucumber. Place in a bowl and toss with one tablespoon of Chile Colonial Hot Crunchy Condiment to create a salsa. Set aside.
4. When adequately frozen, divide between four serving bowls and serve with a tablespoon of the “salsa” atop each.
Food writer, published author and Foodzie producer, Steven Gdula, will be helping us to create a Foodzie Test Kitchen in the coming months. Steven’s double duties as a vendor with a product as well as a food writer gives him a unique perspective on the roles of producer, product and consumer. Steven will chronicle his adventures in and out of the kitchen here on the blog. You can read his work at thewarmestroominthehouse.blogspot.com – the companion blog for his book,The Warmest Room in the House – and also at www.gobbagobbahey.com – the home page for Steven’s gobs etc. (a whoopie pie-like confection popular in Pennsylvania.)
