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Chili Rojo Gumbo



Yield: 6 Servings

1/2 lb okra
2 ancho peppers
2 t olive oil
1 1/2 c yellow onion --,Chopped
1 T flour
2 stalks celery --,Sliced
1 sm green pepper -- seeded and
1 chopped
1 md red pepper -- seeded and
1 chopped
2 serrano peppers -- seeded
1 and,Minced
1 T garlic --,Minced
1 c tomatoes --,Chopped
2 bay leaves
1/2 t salt
1/4 t cayenne pepper
3 c tomato stock -- (or water)
5 oz tempeh --,Chopped
1 T red wine vinegar --,To Taste
1 to 2 t.
1/2 c cilantro --,Minced


1. Trim stem ends from okra, then slice each piece into 1-inch pieces. Cover a baking sheet with a clean kitchen towel. Place okra on the towel and sprinkle with salt and pepper. Allow it to rest at room temperature for 30 minutes. Holding the ancho peppers under cold tap water, pull off their stems, tear them in hali and scrape out their seeds. Trim and discard any large ribs. Chop the chilies into 1-inch pieces and place them in a small bowl. Cover with hot water and set aside to soften for 30 minutes.
2. In a 4-quart saucepan, heat the oil until hot, but not smoking. Add the onions and cook, stirring constantly, for 2 minutes. Reduce heat to low and cook, stirring often, until onions have caramelized (they will be soft and brown), about 20 minutes.
3. Raise heat slightly and add the flour. Cook, stirring constantly, until the flour turns light brown. Add the okra and cook for 5 minutes. Stir in the celery, peppers, garlic, tomatoes, bay leaves, salt, cayenne, and stock. Drain the ancho chilies, saving 1/2 cup of their soaking liquid, then add the chilies and reserved liquid to the gumbo. Cover and simmer, stirring often, for 1 1/2 hours. Add water as the gumbo cooks if the liquid evaporates below the top surface of the okra.
4. Stir in tempeh, vinegar and cilantro. Continue to cook for 10 minutes. Serve hot. The gumbo may be prepared up to 3 days in advance if refrigerated in an airtight container. It may be frozen for 1 month.













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