Saturday, July 8, 2017

Dakkous #ChileWeek (and a #ChileWeek Wrap-Up)

Dakkous is an Arabian Style Tomato Sauce perfect for stirring into rice or couscous as well as serving with roasted meat.


I hope you've all enjoyed my exploration into the blazing world of hot peppers through this #ChileWeek! From the melt-your-mouth Scotch bonnets in yeasterday's Jack Sparrow's Peach Preserves to the complex flavours of  Harissa and even the familiar notes from the Sweet Thai Chili Jam, I was able to run the gamut of flavours (and use up a bunch of peppers I had in the freezer!). Below, you'll see a list of not only this week's #ChileWeek posts, but some of the other spicy delicacies I've made in the past while. If you are - like I was - stuck with what to do with your pepper harvest, check out a few of mine for inspiration!

#ChileWeek Recipes

Other Chile Recipes (shared on Twitter and Facebook with the tag #ChileWeek)
Homemade "End of the Season" Ketchup 

Okay, so I bet you're all (or at least some of you) thinking "what the heck is Dakkous?". I admit, I did too when I stumbled upon it in my copy of The Chile Pepper Bible: From Sweet to Fiery and Everything in Between. It turns out it's not a spice mix, new type of shoe or music group, but a tomato sauce with an Arabic flavour to it. I'm a huge fan of cinnamon and paprika in my tomato sauce anyways, and with the addition of my garden's Ring of Fire chilies I knew it would be delicious!

The hardest part about making this is the waiting for it to cook down. As part of my "save the Summer for later" bent I was on last year, I had roasted, diced and frozen tomatoes ready to go along with the peppers and it cut down my prep time (not that its difficult to roast tomatoes). After almost an hour of simmering and stirring (and tasting), it was good to go! I canned the first batch for the Winter stews and ragouts (FYI: lentil bolognese with this is amazing!) but had to do a second for immediate consumption. I stirred it into rice and spinach and even tossed it with pasta and tossed over some breadcrumbs for a simple supper. Traditionally, it's served with roast meat, and I can definitely see it working wonders there too!

Adapted from the Chile Pepper Bible
Makes ~2 cups, 8 (1/4 cup) servings
4 cups chopped roasted tomatoes
2 tbsp sundried tomato paste
8 Ring of Fire, serrano or green finger chilies, minced
10 cloves garlic
1 shallot, minced
½ tbsp cinnamon
½ tsp turmeric
1 tsp paprika
½ tsp sea salt
¼ tsp black pepper
1 lemon, zested and juiced
  1. Combine all the ingredients in a pot over medium heat and bring to a simmer.
  2. Cook, stirring occasionally, for 45 - 50 minutes or until thick.
  3. Puree with an immersion blender (or a regular blender) until smooth.
  4. Can 40 minutes in a waterbath or store up to 1 week in the fridge. Can be frozen.
Amount Per Serving
Calories: 32.1
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 15.8 mg
Total Carbs: 7.0 g
Dietary Fiber: 1.5 g
Protein: 1.3 g

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