Ingredients with Measurements:
For the Frezno Chili Sauce:
- 2 Frezno chili peppers
- 1 red bell pepper
- 1 small onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
For the Cornbread Muffins:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
Special equipment needed:
- Blender or food processor
- Muffin tin
- Mixing bowls
- Whisk or fork
Step-by-step instructions:
For the Frezno Chili Sauce:
1. Preheat the oven to 400°F.
2. Cut the Frezno chili peppers, red bell pepper, and onion into large chunks. Peel the garlic cloves.
3. Toss the vegetables with olive oil and spread them out on a baking sheet.
4. Roast the vegetables in the oven for 20-25 minutes, until they are tender and slightly charred.
5. Transfer the roasted vegetables to a blender or food processor. Add cumin, smoked paprika, salt, black pepper, and water.
6. Blend until smooth.
7. Transfer the sauce to a small saucepan and heat over medium heat until warmed through.
For the Cornbread Muffins:
1. Preheat the oven to 400°F.
2. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together milk, vegetable oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Grease a muffin tin with cooking spray or butter.
6. Spoon the cornbread batter into the muffin cups, filling each one about 3/4 full.
7. Bake the muffins in the oven for 15-20 minutes, until they are golden brown and a toothpick inserted into the center comes out clean.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes for the sauce, 15-20 minutes for the muffins
Temperature:
Frezno Chili Sauce: Medium heat
Cornbread Muffins: 400°F
Serving size:
Makes 12 muffins and about 1 cup of sauce
Nutritional information:
Per serving (1 muffin and 1 tablespoon of sauce):
Calories: 180
Fat: 7g
Saturated Fat: 1g
Cholesterol: 15mg
Sodium: 270mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 6g
Protein: 4g
Substitutions for ingredients:
- If Frezno chili peppers are not available, you can use another type of chili pepper, such as jalapeño or serrano.
- You can use any type of milk, such as almond milk or soy milk, instead of cow's milk.
- If you don't have vegetable oil, you can use melted butter or coconut oil instead.
Variations:
- Add chopped jalapeño or diced tomatoes to the Frezno chili sauce for extra flavor.
- Mix shredded cheddar cheese or chopped green onions into the cornbread batter before baking.
- Serve the Frezno chili sauce over grilled chicken or fish instead of cornbread muffins.
Tips and tricks:
- To make the Frezno chili sauce spicier, leave the seeds and membranes in the peppers.
- To make the cornbread muffins more moist, add a tablespoon of sour cream or Greek yogurt to the batter.
- To prevent the muffins from sticking to the muffin tin, use paper liners or grease the tin well with cooking spray or butter.
Storage instructions:
- Store leftover Frezno chili sauce in an airtight container in the refrigerator for up to 1 week.
- Store leftover cornbread muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the Frezno chili sauce, heat it in a small saucepan over medium heat until warmed through.
- To reheat the cornbread muffins, wrap them in foil and heat them in a 350°F oven for 10-15 minutes, until warmed through.
Presentation ideas:
- Serve the Frezno chili sauce in a small bowl or ramekin alongside the cornbread muffins.
- Arrange the muffins on a platter and drizzle the sauce over the top for a more elegant presentation.
Garnishes:
- Sprinkle chopped cilantro or parsley over the top of the Frezno chili sauce.
- Top the cornbread muffins with a pat of butter or a dollop of honey.
Pairings:
- Serve the Frezno chili sauce and cornbread muffins with grilled or roasted chicken, steak, or fish.
- Pair them with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Sauteed spinach
Troubleshooting advice:
- If the Frezno chili sauce is too thick, add more water or chicken broth to thin it out.
- If the cornbread muffins are too dry, try adding more milk or vegetable oil to the batter.
Food safety advice:
- Make sure to wash your hands and all cooking surfaces and utensils before preparing the recipe.
- Use a food thermometer to ensure that the internal temperature of the cornbread muffins reaches 200°F before removing them from the oven.
Food history:
- Cornbread is a traditional Southern American dish that dates back to Native American cuisine.
- Frezno chili peppers are a type of chili pepper that originated in Mexico and are commonly used in Southwestern American cuisine.
Flavor profiles:
- The Frezno chili sauce has a smoky, slightly spicy flavor with hints of cumin and paprika.
- The cornbread muffins have a sweet, buttery flavor with a slightly crumbly texture.
Serving suggestions:
- Serve the Frezno chili sauce and cornbread muffins as a side dish for a barbecue or picnic.
- Serve them as an appetizer or snack for a party or gathering.
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