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Archived Recipe |
 An Ancho chili is a dried poblano chili. It is usually around 4 inches long and deep red/brown in color. It is very flavorful but not a hot chili. The Jalapeno is a hot little critter. But you take out the big heat when you remove the stems and seeds. (Wear rubber gloves and don't wipe your forehead or near your eyes.) Ancho chilis are available at Sweet Basil. |
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| Place tuna in a baking dish. Whisk together lemon juice, olive oil, garlic, zest, salt and pepper and pour over the fish. Marinate 30 to 45 minutes in the refrigerator. Pre-heat the grill to medium high heat. Brush the fish with vegetable oil. Grill 3 to 5 minutes, depending on your preference. Serve with ancho chile guacamole. Serves 4. Ancho Chile Guacamole: Place chile in boiling water and cook 10 to 15 minutes or until soft. Remove the seeds and stems and chop fine. In a separate bowl, combine yellow onion, tomato, jalapeno, cilantro and salt and mash into a paste. Chop the avocados into bite-sized pieces and add to onion mixture. Combine the ancho chile and paste and mix thoroughly to combine all ingredients. Serve immediately. Serves 4. | |||
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| 10749 North Scottsdale Road #101 Scottsdale, Arizona 85260 Northeast Corner of Scottsdale & Shea Tel: 480-596-5628 Fax: 480-367-1722 www.sweetbasilgourmet.com E-Mail:sweetbasil@sweetbasilgourmet.com Hours: Monday - Saturday 9:30AM - 6PM Sunday - 12 Noon - 4PM |
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