The Cook's Kitchen

Homemade Chili Garlic Sauce

Christine W. — Mon, 12 May 2008 05:36:51 +0000

Many of you are probably familiar with the ubiquitous green-lidded bottle of chili-garlic sauce that is sold at most Asian grocery stores. With its trademark rooster image stamped on the front, it’s a common sight in many Viet (and non-Viet) homes. Our family always had a jar of this sitting in our refrigerator door, right next to the ketchup and mustard bottles.

Combined with lime, sugar and fish sauce, it made for an easy nước chắm (Viet dipping sauce) or a quick topping to stir-fried noodles and soups whenever fresh chilies were out. Up until recently, I had not considered making my own. The stuff in the bottle was not quite as good as fresh chilis, but it was convenient and handy to have around.

I came across a method for a raw version and a cooked version on Andrea Nguyen’s blog and it seemed easy enough. Also, I had recently purchased a 3lb crate of fresh cayenne at the farmer’s market.

With that ample supply, I decided to make both versions. It was actually pretty easy and quick to put together. Most of the work was cutting up the chilis and peeling the garlic. From there, adding the rest of the ingredients into the food processor took little time.

I’m very pleased with the results. They, of course, have a fresh taste that is far better than the store-bought jar. Both sauces have a heady aroma and a heck of a kick to them. I thought that the cooked version would be slightly tamer, but I find the chili flavor to be even sharper and the garlic a bit more pronounced in that one. The raw chili sauce, however, has an earthy quality and less of a sweet edge than the cooked sauce (it had less sugar added).

I’m sure this is something I’ll be able to do from now on. So, adieu, little rooster!

TƯƠNG ỚT TỎI - VIETNAMESE CHILI-GARLIC SAUCE

adapted from VietWorldKitchen

INGREDIENTS: (raw version)

1 1/2 lbs. red, hot chilis (cayenne, thai, serrano, jalapeño, etc.), roughly chopped with stems removed & discarded
12 cloves garlic, peeled
2 tsp. salt
2 Tbl. sugar
6 Tbl. white vinegar

STEPS:

Combine all ingredients in a food processor and pulse until thoroughly blended but still coarse in texture.
Taste the sauce and add salt/sugar if needed.
Transfer to an airtight jar and refrigerate.
Makes approx. 2 cups.

INGREDIENTS: (cooked version)

1 1/2 lbs. red, hot chilis (cayenne, thai, serrano, jalapeño, etc.), roughly chopped with stems removed & discarded
15 cloves garlic, peeled
2 tsp. salt
6 Tbl. sugar
6 Tbl. white vinegar

STEPS:

Combine all ingredients in a food processor and pulse until thoroughly blended but still coarse in texture.
Transfer the mixture to a sauce pan on med. heat and bring to a rolling boil. Then, adjust the heat to low and simmer for approximately 5 minutes - or until the sauce loses its raw smell. Taste the sauce and add salt/sugar if needed.
Remove from heat and allow to cool completely.
Transfer to an airtight jar and refrigerate.
Makes approx. 2 cups.

Glass Noodle Stir-fry with Crab

Christine W. — Fri, 09 May 2008 05:36:11 +0000

This is a dish that reminds me that less can be more. With a few ingredients and some light chopping, you’ll have a simple and elegant dish that allows the delicious flavor of crab to shine. Known in Vietnamese as Miến Xào Cua, I enjoy having this for lunch or as part of a dinner meal. You can purchase good-quality lump crab meat or steam a fresh crab as I did, and pick apart the meat.

I used baby leeks instead of shallots or green onions this time as I love the color and subtle onion flavor they lend to the dish.

INGREDIENTS: (2-4 servings)

2 bundles of miến (glass noodles), soaked in lukewarm water for about 20 minutes
1 cup of black “wood-ear” mushrooms, soaked in lukewarm water for about 30 minutes, thinly sliced
1 cup of baby leeks, thoroughly cleaned and thinly sliced on the bias (discard the tough green tops, or save it for use in making stock)
1 cup of chopped red bell pepper
meat from 1 whole, steamed crab (approx. 1 cup)
crab tomalley
2 eggs
1 Tbl. fish sauce + more to taste
fresh ground pepper
oil, for cooking

STEPS:

In a colander or sieve, drain the glass noodles, set aside.
In a small bowl, combine the egg, tomalley and fish sauce, set aside.
In a wok or deep skillet heated to med-high, add about 1-2 Tbl. of oil.
Stir in the leeks and cook until slightly translucent, approx.2-3 minutes
Next, add the red bell pepper and mushrooms and stir-fry for about 1-2 minutes
Now, add the glass noodles and stir-fry 1-2 minutes. The noodles should be translucent.
Pour the egg + tomalley mixture over the noodles and quickly stir fry until the eggs are cooked, between 2-4 minutes.
Gently fold the crab meat into the noodles and combine. Sprinkle fresh cracked pepper and serve warm.

National BBQ Month: Trends in OUTDOOR Kitchens

Todd M Johns — Thu, 08 May 2008 02:47:19 +0000

When growing up, BBQ was a Weber Kettle Grill and Kingsford briquettes. I’m sure propane grills existed, but I don’t recall seeing many as a kid. Now the kitchen has literally moved outdoors with sinks, gas burners, refrigeration, and more. 2007 was a record setting year in the BBQ industry. 2008 looks to be even bigger.

HEARTH, PATIO & BARBECUE ASSOCIATION REVEALS 2008 INDUSTRY TRENDS FOLLOWING RECORD-BREAKING SALES
Industry Trade Show Features Hundreds of New Products and Unveils Top Sales Drivers for 2008

Atlanta, GA (February 28, 2008) –Announcing a record-breaking year in 2007, the barbecue industry kicked off the Hearth, Patio & Barbecue Association’s (HPBA) HPBExpo, North America’s largest indoor-outdoor trade show February 28 in Atlanta. The highest the industry has seen in more than 20 years, grill shipments exceeded 17.4 million in 2007. The annual show sizzled with excitement as barbecue manufacturers, retailers and industry experts unveiled the newest industry trends and hundreds of innovative, new products that will drive sales in the coming year.

“Offering grills and accessories for every budget, every occasion and every personality and style, manufacturers recognize the need for convenient, easy to use, yet sophisticated state-of-the art products,” said Leslie Wheeler, HPBA Director of Communications. “With the highest shipment numbers in more than 20 years and the majority of consumers grilling year-round, the industry continues to live up to the challenge of producing products that will further enhance the grilling experience.”

Trends to Drive Sales

Top trends to drive sales in 2008 were revealed at the premier of HPBExpo.

• “You”nique Grills: Manufacturers are honing in on the individuality and needs of grillers by adding distinctive features. Attachable sushi bars, portable woks, cast iron griddles and advanced control tools, such as a grill-surface temperature indicating when to flip and serve, are emerging as popular features which allow consumers to prepare a variety of new and favorite foods on the grill. And grillers can even go as far as personalizing add-on features; for example, the legs and handles of portable woks can be customized to feature favorite animals, characters or building shapes.

• Outdoor Living: Outdoor living continues to reign as a major trend for the industry as consumers remodel backyard patios and build outdoor kitchens to make the outdoor experience more enjoyable. The industry is also seeing outdoor rooms becoming an extension of the family and living rooms. The transition from the interior of the home to the exterior living space is now being designed with wider doorways to tie the two environments together. Outdoor furniture is being upgraded to coordinate fabrics from inside to outside, mixing and matching solid with patterned designs and textures.
At the forefront of the outdoor living trends are baby boomers. Having the most disposable income of any other generation, boomers are building outdoor kitchens as a popular way to upgrade homes without having to move. More so, outdoor kitchens are becoming a traditional feature for builders to include in new homes plans, as opposed to an optional room.

• Accessories Made Simple: Grilling gadgets and accessories do more than just flip your food. From food warmers and insulated grill covers to grill grates and basting tongs, accessories are a griller’s best friend to help enhance the grilling experience and make food even more delicious than ever. Even clean-up accessories are turning up the heat with new advancements. Steam clean grill brushes make it faster to clean the grill, allowing for more time to spend with friends and family.

• Park and Grill: Whether a football fanatic, camping enthusiast or a griller on-the-go, portable grills are a must-have for consumers. Light-weight, durable and easy to take with you no matter your destination, portable grills make grilling anywhere possible. Growing in popularity, these grills showcase the features and functions of a full-sized grill, but are converted to a road-friendly version.

• Team Spirit: Grilling while showing team spirit has evolved into a sport of its own. As fans travel home or away to take part in the pre-game tailgate festivities, portable grills are adapting and accessories such as collegiate grill pads and other vital grilling tools, like spatulas and tongs, now tout team logos. Some grills can even attach to hitch of a pickup truck, allowing consumers to pull down the tailgate and start the party in the parking lot.

• Grill Gone Green: As consumers go green, so has their grilling. To meet the consumer demand for more environmentally-friendly products, manufacturers are producing grills that use less propane and more eco-friendly charcoal. At the same time, consumers are choosing earth tones for their outdoor living fabrics, in support of environmental awareness.

2007 Grill Shipment Breakdown
2007 was a record-breaking year for the barbecue industry, shipping 17,431,500 total grills – the highest since HPBA began recording shipments in 1985. Gas grills continue to top the charts as the most popular type of grill, followed by charcoal and then electric.
•Total Gas Grills Shipments – 10,281,500
•Total Charcoal Grills Shipments – 6,863,000
•Total Electric Grills Shipments – 287,000

Grill Ownership:
• Nearly eight out of ten (77 percent) households own an outdoor barbecue grill or smoker.
• Sixty-eight percent of households that own a grill own a gas grill, followed by charcoal (37 percent) and electric (2 percent).
• Liquid propane (LP) gas grills continue to be the most widely owned type of grill, with 94 percent of all gas grill owners owning a LP gas grill.

Sizzling Sales
Although the majority of grill owners use their grills year-round (58 percent), May through September remains the peak grilling season. May – National Barbecue Month – kicks off the grilling season, and also a prime time for consumers to tend to buy the latest in equipment and accessories. Retailers see their highest sales during the summer months, but also recognize steady sales continuing into the fall with consumers grilling well past Labor Day and into the winter months.
For more industry and HPBExpo information, please visit www.hpba.org and www.hpbexpo.org.

About Hearth, Patio & Barbecue Association (HPBA)
The Hearth, Patio & Barbecue Association based in Arlington, VA, is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of hearth, barbecue and patio appliances, fuels and accessories. The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising and consumer education. There are more than 2,700 members in the HPBA.

Cost Plus World Market’s House Brands Compete with Trader Joe’s

Robin Wheeler-Barber — Wed, 07 May 2008 02:33:01 +0000

I love Trader Joe’s. Despite my attempts at locavorism, I have a hard time resisting the low-priced imported gourmet goodies at Trader Joe’s. I’ve found a way to keep me out of their stores, though - I moved half an hour away from the nearest TJ’s. With gas prices being what they are, there’s really not much savings if I’m making a special trip to stock up at Trader Joe’s.

I do, however, live near a Cost Plus World Market. While I’ve always been a fan of their Pier One-meets-gourmet-shop concept, there’s recently been something else drawing me to their store. Among the imported food goodies, World Market has taken on the Trader Joe’s idea of selling imported gourmet basics under their own label, sometimes with minimal packaging. World Market doesn’t offer the fresh and frozen items that you’ll find at Trader Joe’s, but they’re definitely creating some competition in the realm of dry goods.

A recent trip to an Illinois suburban World Market yielded such store-branded goodies as veggie chips for $2.29, 24-ounce bags of whole bean coffee for $7.99, varietal gourmet chocolate bars for $1.99, 3-litre bottles of imported olive oil for $22.99, quarts of Gravenstein apple juice for $1.99, and tubs of cookies for $3.69. All of these items have similarly-priced counterparts in the St. Louis-area Trader Joe’s stores without the extra commute.

World Market, always a good source of good-quality, inexpensive wines, has also introduced their own bargain line of wine to compete with TJ’s Charles Shaw (or “Three-Buck Chuck” to the TJ die-hards). Their Foodies line contains easy-drinking Chardonnay, Merlot and Cabernet. Alas, they’re priced twice as high as good ol’ Chuck. Regardless, it’s still good to have an alternative closer to home, especially when World Market regularly offers 10% off coupons to their online newsletter subscribers.

Not Your Mother’s Pressure Cooker

Patsy Kreitman — Tue, 06 May 2008 05:34:59 +0000

Growing up, many of our moms had the old style pressure cookers with the valve that rattled and hissed and sounded as if it was going to explode. The main thing I remember my mom making in hers was hot dogs and sauerkraut. I know other people whose moms would send them out of the room because their cooker would often “explode” and send food flying up to the ceiling. I know that these stories were the first thing I thought of when a friend of mine told me I just “had” to try one out.

I was still hesitant to jump on the Pressure Cooker Bandwagon as visions of the old style cookers were still popping into my head. My friend had taken a cooking class at a local cooking school and bought one on her way out that night. She told me how simple it was to use, and that you can make many dishes in an extremely short amount of time. So, I decided to take her up on her offer, since I am always looking for ways to make dinner quickly on busy nights.

The dish she made was Spinach and Pancetta Risotto. Now anyone who has made risotto knows that this is a time consuming dish that requires a lot of attention and constant stirring. Well, if you make it in the Pressure Cooker, you will have the most incredible, creamy risotto in just 6 to 9 minutes at high pressure. Yes, you read that right, 6 minutes. No stirring required! I was sold immediately, and my husband bought me a pressure cooker back in December. I have been referring to a cookbook by Rick Rodgers and Arlene Ward, Pressure Cooking for Everyone and each recipe I have tried has been wonderful. The possibilities are endless; for example, you can make chicken stock from scratch in about 30 minutes and mashed potatoes in about 15 minutes.

I must tell you, that today’s Pressure Cookers are far imroved over the older ones that you may still find at garage sales. They have safety valves that won’t allow you to open the lid while there is pressure inside the pot. When you first begin using a Pressure Cooker it is suggested to begin by not cooking for the full suggested time, in order to test if the dish is done. You can easily bring it back to high pressure quickly for another couple of minutes to ensure that the dish is fully cooked. I have the Fagor Duo Combi 5-Piece Pressure Cooker Set which is a stove-top model and have been thrilled with it each and every time I have used it. It really is simple to use, and the manual explains everything really nicely. This is one kitchen appliance any busy parent should have in their kitchen.

Pancetta & Spinach Risotto
by: Arlene Ward - Adventures in Cooking

Servings: 2 (but, those are VERY generous… we figured it was more like 4 main course servings)

Ingredients
2 tbsp unsalted butter
1/4 lb. Pancetta, chopped
1/2 cup chopped onion
2 tsp chopped garlic
3/4 cup Arborio rice
3 fresh plum tomatoes, peeled and diced (I forgot to peel the tomatoes this time, and didn’t really notice a difference)
1/4 cup white wine
1 3/4 cup chicken stock
salt and peper to taste
1/4 lb fresh baby spinach
3/4 cup cooked white cannellini beans
1/2 cup Parmegiano Reggiano cheese
1/4 lb. Fontina cheese

Directions
In a 4 qt. (or larger) pressure cooker, heat the butter and add the chopped pancetta. Slowly saute the pancetta until it renders out and becomes slightly colored. Add the onion and saute lightly. Add the garlic. Add the rice and coat it with the butter. Add the wine and reduce until it is absorbed (this won’t take very long at all). Add the diced tomatoes, stock and seasonings. Lock the lid in place. Over high heat, bring the cooker to high pressure. Adjust the heat to maintain the pressure. Cook for 6 minutes. Release with quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture. Quickly add raw spinach and replace the lid on the pot. Do not turn the heat on. After a few minutes, open the lid and stir in the spinach. It will wilt from the heat in the risotto. Add the cooked beans and the Parmegiano Reggiano and the Fotina cheeses - stir to allow the melt into the risotto. Serve immediately. Remarks: This recipe can be scaled up to make more servings easily.

New Idea: Build a Salad Around the Dressing

Patsy Kreitman — Mon, 05 May 2008 05:36:12 +0000

We eat a lot of salads with our dinner, so I had to jump at the opportunity to try a new line of dressings. I am already a big fan of Wish Bone’s Spritzers because you can put just enough dressing on the salad to get the flavor throughout without drowning the lettuce in a sea of dressing. Now, Wish Bone has created a new line of salad dressings, Bountifuls. The idea behind these new dressings is that the dressing is the main component and the rest of the salad is made to compliment it. Bountifuls are different because they incorporate bits of real fruits and vegetables in the dressing.

Bountifuls are another low-calorie dressing option for those looking to have a nice healthy salad without going overboard with the dressing. For 2 tablespoons it’s only 35 calories and 1 gram of fat. That’s something I can appreciate! There are 4 different dressings to choose from based upon the type of salad you are in the mood to serve: Tuscan Romano Basil, Hearty Italian, Berry Delight and Simply Santa Fe.

First, I tried the Berry Delight as an addition to my low-fat yogurt and granola afternoon snack. It has nice chunks of fruit in it and added a whole new dimension to the yogurt. I think this dressing could be used as a simple topping to ice cream or even a slice of pound cake with a bit of whipped topping. It’s full of summer flavor.

I used the Hearty Italian on my salad at lunch one day, and the flavor was a sharper than what I typically like for an Italian dressing. I would use it as a marinade over grilled chicken rather than as a traditional salad dressing. However, the Tuscan Romano Basil makes a wonderful dressing for even the simplest salad of Romaine lettuce and tomatoes. I would also imagine this one could be used throughout the summer as a marinade or as a simple addition to grilled vegetables.

My least favorite was the Simply Sante Fe. I have to preface this by saying that there is cilantro in it and I am one of those people who just can’t handle that herb. The dressing has a bit of spice to it and bits of corn, red peppers and tomatoes in it. I can see this being used as in a spicy pasta salad or even a taco salad. It has a lot of flavor, but the cilantro was a bit overpowering for me.

Overall, I think Wish Bone has created a fantastic new line of dressings. There are a lot of possibilities, and you can get some great recipe ideas on how to use these dressings by visiting Wish Bone. You can now find Wish Bone Bountifuls in your grocers salad dressing aisle. Also, watch out for 2 new additions to the Wish Bone Spritzers: Ranch and Honey Mustard Buzz; they should be available this spring.

Photo courtesy Wish Bone.

A Unique Pasta Now Available in the U.S.

Patsy Kreitman — Wed, 30 Apr 2008 13:42:34 +0000

Anyone who knows me would say I am a pasta fanatic. I adore all types of pasta, and will eat it simply with a bit of olive oil or with a flavorful sauce. So, when the opportunity to taste a new brand of pasta was presented, I jumped a the chance. I was pleasantly surprised when I received the package from Garofalo Signature Pasta and it included four different pasta shapes. The clear cellophane packaging allows you to really see the beautiful cuts of pasta.

Background on Garofalo Signature Pasta:

“Garofalo Signature pastas are created from only the finest durum wheat sourced from across the globe by owner Massimo Menna. Durum wheat used to create Garofalo Signature pastas must meet the highest standards for protein content and color quality to guarantee a product with superior aesthetic and flavor that will perform consistently whether prepared by a professional or home chef. ”

I was very interested to try the Whole Wheat Rotini since I have been trying to incorporate more whole grains into my meal planning. Rather than cover it in a sauce, I wanted to really taste the flavor of the pasta and just used a little extra virgin olive oil on it. I was pleasantly surprised that it tasted very much like traditional pasta. It cooked up perfectly using the package directions and the color was much lighter than what I have seen with other whole wheat pastas. I think that this whole wheat pasta would easily be incorporated in just about any traditional sauce and no one would even realize they were eating a healthier pasta.

There was an interesting cut of pasta that resembles calamari rings, Calamarata. This has to be one of the most interesting pastas I have ever seen. Garofalo recommends a mushroom sauce to go with this pasta, but after making the pasta I think it would be paired well with any thick and creamy sauce. The Fettucine served with an Alfredo Sauce was another winner with my family. The Penne Rigate is unique in that it not only has ridges on the outside of the pasta, but also on the inside. This allows the pasta to grab hold of more sauce, which makes it different from the Penne Rigate I have seen at my local grocery store.

Overall, Garofalo pasta went over very well with my family. Right now, it is currently available at Costco stores on the West Coast, Piggly Wiggly in the South and Midwest, as well as A&P and specialty grocery stores in the Northeast.

Photos courtsey of Garofalo Singature Pasta

Armstrong Cabinet Products’ ChefCenter™

Todd M Johns — Fri, 25 Apr 2008 03:37:57 +0000

Armstrong Cabinet Products’ ChefCenter™ was named a winner in HOME Magazine’s 10th annual Kitchen and Bath Awards. Based on style, efficiency and innovation, HOME editors selected 10 products that have raised the standard for the modern-day American home. The winners were honored at a gala awards ceremony at Chicago’s N9NE Steakhouse, Ghost Bar during the annual Kitchen & Bath Industry Show, and also will be featured in the May 2008 issue of HOME, on newsstands now and on HOME’s website, PointClickHome.com.

“The trend in cabinet design is not just exterior aesthetics, but personalized function, including products with features that are designed around use or task,” says Kalpesh Nanji, Manager of Product Development, Armstrong Cabinets. “Our focus with ChefCenter™ was to create an inspiring space where cooking becomes fun and efficient. We are honored to be recognized by a leading authority for renovation and design enthusiasts.”

According to HOME Senior Editor Carolyn Weber, versatility and scalability are key elements to the ChefCenter™ program, which can be customized in either the “Family Chef” or “Epicure” configuration. “The convenience of having everything you need within arm’s reach is a winning combination,” she said.

Choices abound with different sizes of pullout fillers that contain shelves or perforated organizers to wall cabinets with pull out shelves. “This robust solution provides enough choice for customization but is designed to be extremely easy to specify, design and order” says Nanji. A lifestyle solution that makes daily tasks easier and more enjoyable, ChefCenter™ is an integral part of any cooking zone and works well other kitchen zones. The center, available only from Armstrong, features either a 30” or 36” drawer base with organizer and pull-out organizers. Plus, since it is modular and scalable, it is easy to include innovative, value-adding features to enhance standard kitchen plans.

“Combining ChefCenter™ with our other zoned organization products for preparation or food storage, for example, allows the entire kitchen space to be truly functional,” says Nanji.

For more information and design tips, visit www.armstrong.com/cabinets or call 1-800-527-5903.

Celebrate Earth Day and Win a Reusable Shopping Bag!

Cate O'Malley — Tue, 22 Apr 2008 06:00:12 +0000

Every time you go to the grocery store, you’re probably good for five or six plastic shopping bags. And going from store to store on a Saturday morning filled with a list of errands, the mountain of plastic bags can really add up. So besides the fact that plastic shopping bags are not environmentally friendly, they take up unnecessary space in your house and are just incredibly wasteful. So what to do? Enter the reusable shopping bag!

Now instead of a collection of plastic bags, I have been slowly amassing a collection of reusable shopping bags. Whole Foods sells them, along with IKEA, Trader Joes, A&P, Shop Rite and tons of other retail establishments. In fact, this week you can get one free for the asking at Wal-Mart’s Customer Service Counter and you can also get a free one at Shop Rite if you buy two bottles of Clorox’s new greener cleaners, GreenWorks. If everyone used their own reusable shopping bag just once a year, we’d keep billions of plastic and paper shopping bags out of the waste stream and save about 60,000 trees.

And now you can even get a free one without ever leaving your home, simply by taking this quiz on Earthbound Farm’s website and testing your eco-friendly prowess. I just got a perfect score … your turn!

Gay Caballero (Very Hot Sauce)

Chilebrown — Mon, 21 Apr 2008 02:48:06 +0000

The inlaws were over for a visit this weekend. We wanted to bring them someplace special. We loaded up the Chilemobile and headed to the City. We brought them to “Ferrry Plaza’ in San Francisco, California. The ‘Ferry Plaza’ is a World Class Food Destination. There is a farmers market, food shops, restaurants, and anything your heart desires that is food-related. It is a Disneyland for Foodies. Ms. Goofy and I frequent the market at least once a month. There is so much to see and so much to buy! We arrived at the market at 9:00am, and it was already getting pretty crowded. We walked by the Rancho Gordo booth and a Hot Sauce grabbed my eye.

I am no stranger to Hot Sauces. I grow numerous varieties of peppers. This year, I will be attempting to grow the Bhut Jolokia. It is a pepper from India that is 5 times hotter than a Habanero. I am not sure what I am going to do with it. I may make pepper spray to repel elephants. Ms. Goofy and I have attended several Hot Sauce Conventions. I have to have a chile fix daily. When I see a unusual or different sauce, I will have to try it. Rancho Gordo makes quality products so this purchase was a no-brainer.

The first thing I noticed about this sauce was that it had separated. A quick shake of the bottle took care of this. I poured some sauce in a spoon and gave it a quick smell. I smelled cinnamon and cloves. The sauce was not very thick. You could see chile pulp and seeds. I gave it a taste. I tasted cinnamon and cloves with just a little heat (my heat tolerance is pretty high, so a little heat probably would register medium for a novice.) The bottle lists: Chiles, Vinegar, Spices and Salt. The vinegar taste was faint. I would guess there might have been a little cumin in there somewhere. Rancho Gordo’s web site says this sauce is made from the deArbol chile.

I liked this sauce. It was a little unique because of the cinnamon and clove taste. The heat level was low to medium. I had some with some chicken and rice, and it complemented my meal. I will purchase this sauce again.