In making my plan to spend time n Mexico learning technique, flavour, tradition, and the intersection of community, learning, and justice in the kitchen, I hoped that I would spend time meeting Señoras in the marketplace with the intention to learn from them. In all reality I just spent a lot of time in markets, and did my best to make friends. My time with these women who were experts in all areas of my interest, were the moments that brought some of my richest learning and hilarity.
At the outer edges of a small local market in Puebla, I met Señora Edith. A beautiful woman that rounded in at about 4 feet tall, wore a toothless grin that always managed to come off as mischievous, and with whom I often sat down beside and waited while she enjoyed one of her many daily naps. She indulged me in entire afternoons sharing her life history and secrets of the kitchen. Señora Edith, at her small market stand filled with overripe fruit and vegetables, offered me a lifetimes worth of advice – some of which pertained to the kitchen. She also sold the most amazing sweet and fiery hot accompaniment for – well anything that calls for such a dressing, but my favourite occasion is plain roasted meat, or using my altered version, spreading it on a cracker topped with cheese. The mild fresh cheeses of Mexico made the most beautiful and smooth combination for my palate. It is no joke that on Saturday afternoons Poblano folks traveled from near and far to this tiny market for her magic chile love.
SEÑORA EDITH’S SWEET FIERY LOVE
- 15 dried chipotle or modita chiles. They should have a smokey smell and be of the dark variety.
- 2.5 – 3 cups olive oil (the oil should land a good inch above all the ingredients once inside the pot)
- 2 heads of garlic, cloves peeled and rough ends chopped off.
- 1 cup of brown sugar or more to taste. Remember sweet and fiery is the point.
- Remove the stems from the chiles (you can take the seeds out as well if you want to tone it down a notch).
- Put the olive oil in a smallish pot and add the chilies and the skin and ends removed garlic cloves.
- Turn on low and let warm for an hour (chiles and garlic should be good and soft.
- Add sugar until disolves
- Salt to taste
- Señor Edith sold it as is, but I like to blend and strain it through a fine sieve so that it has the consistency of jam.