1Combine chiles and tomatoes in a small saucepan, cover with water, and bring to a boil over medium-high heat. Cook until chiles and tomatoes have softened, about 5 minutes.
2With tongs or a slotted spoon, remove chiles and tomatoes from water and place in a blender along with remaining ingredients. Pour in 1 1/4 cups of the chile cooking liquid. (You may have to do this in batches to avoid overflowing.) Cover and blend on high until smooth, about 4 minutes.
3Season well with salt and serve immediately, or cover and refrigerate for up to a week.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
The beauty of this colorful meatball recipe is that it can be both a bite-size party appetizer and a hearty main dish. Tex-Mex Meatballs in Red Chile Sauce take their heat from a broiled poblano pepper, and creamy Cotija makes for perfect tacos.
Roasted poblano peppers are stuffed with gooey Monterey Jack cheese, then coated in a light, crispy batter (gluten-free!) and fried. Served with a rich, spicy roasted tomato sauce, these chile rellenos are super delicious, and sure to impress. Read more.