Cilantro Oil & Smoked Red Pepper Sauce

Here's the follow-up to my Mesa Grill post. The relishes on the dishes that compliment them to perfection! I love the vibrant color of the cilantro oil, and the spicy kick from the Smoked Red Pepper sauce...it gives a good amount of heat and a beautiful touch to the dish. It helps create those unforgettable Mesa Grill dishes with fresh flavors.

Adapted from Mesa Grill Cookbook - Chapter Relishes, Sauces & more

Cilantro Oil
Makes about 3/4 cup
Ingredients:
1 1/2 cups canola oil
1 cup packed fresh cilantro leaves (stems included)
10 fresh spinach leaves
1/2 teaspoon kosher salt
Preparation:1. Combine the oil, cilantro, spinach, and salt in a food processor and mix for 5 minutes.
2. Strain through a fine-mesh strainer (don't press on the solids, or the oil will get cloudy) into a bowl. This can be made up to 2 dys in advance and refrigerated. Bring to room temperature before serving.

Smoked Red Pepper SauceMakes about 2 1/2 cups

Ingredients:4 red bell peppers, roasted, peeled, seeded, and chopped
1/2 small red onion, coarsely chopped
4 cloves roasted garlic, peeled
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chiptole chile puree
Kosher salt and freshly ground black pepper
1/2 cup canola oil

Preparation:
1. Combine the red peppers, onion, garlic, vinegar, honey, mustard, and chiptole puree in a blender, season with salt and pepper, and blend until smooth. 2. With the motor running, slowly add the oil and blend until emulsified.
3. Strain the sauce into a bowl. This sauce can be made 1 day in advance and refrigerated.

I have the perfect sauce bottles for these two wonderful sauces. I'll probably make a mini Bobby Flay meal using the sauces or use them sparingly on whatever dishes I have. These will keep in the fridge for at least a month! Yipee!