Chilapachole (Spicy Tomato Crab Soup)
What You’ll Need
1 small onion, peeled and cut in quarters
1 tomato, cut in quarters
1 small red bell pepper, seeded and cut in quarters
4 serrano chili peppers, cut in half lengthwise and seeded
2 tablespoons Extravagonzo Red Chili Culinary Oil
1 tomato, cut in quarters
1 small red bell pepper, seeded and cut in quarters
4 serrano chili peppers, cut in half lengthwise and seeded
2 tablespoons Extravagonzo Red Chili Culinary Oil
2 cloves Catch a Fire Hot Pickled Garlic
14 1/2 ounces Vegetable Broth
1 tablespoon chopped fresh parsley
1 container (8 ounces) refrigerated lump crabmeat, drained
6 limes
1 container (8 ounces) refrigerated lump crabmeat, drained
6 limes
How to Make It
- Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the Extravagonzo Red Chili Culinary Oil and toss to coat.
- Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add theCatch a Fire Hot Pickled Garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
- Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
- Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.
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