Morita and Ramp Pesto Cream Sauce
Morita Chiles started out as a small variety of jalapeno. To transform into a morita, the jalapeno is allowed to ripen on the plant to a dark red color. Then it is low and and slow roasted with smoke before finally it is dried. Voila! Morita chile is born. The result is a spicy, fruity, and pleasantly smoky flavor. Yes it will be spicy, but it is quick heat that stays on the tongue for just a flash.
Morita and Ramp Pesto Cream Sauce
Ingredients:
- 10 morita chiles
- 1/2 cup pine nuts
- 2 garlic cloves
- 1 cup chopped wild ramps
- 1/2 cup olive oil
- 1 cup heavy cream
- 1/4 cup Queso cotija, crumbled (you can also substitute Parmesan)
- Salt and Pepper to taste
Method:
In a medium saucepan, bring water to a boil and steep the dried chiles for 10 minutes. Remove from heat, cover, and allow the chiles to soak in hot water for 30 minutes. Drain and flush with cold water. Remove the stems, seeds and veins and place softened chiles in food processor with pine nuts, ramps, cheese, and garlic. Slowly add olive oil to form a smooth paste. Transfer to a bowl and stir in heavy cream. Season with salt and pepper to taste.
Serve with fresh homemade pasta topped with more cheese. You can also add grilled chicken or shrimp to this, perhaps topped with green onions or chives.
Enjoy!
Caution: spicy spicy