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1
Preheat oven to 200 degrees F.
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2
Cut the tomatoes in 1/2 and place them, cut-side down, on a baker's rack set in a roasting pan Drizzle the tomato halves with 3 tablespoons olive oil and roast for 1 to 1 1/2 hours, until the tomatoes are roasted to a dark red.
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3
The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma.
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4
Cut the roasted tomato halves into quarters.
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5
Serve hot; toss with 3 tablespoons of olive oil and 2 tablespoons of vinegar, or the attached essences, and serve.
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6
Break the chiles apart.
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7
Remove the stems and seeds.
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8
If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle.
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9
Transfer the chiles to a blender or spice grinder.
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10
Blend at high speed for at least 1 minute, until you have the finest-possible powder.
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11
Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air.
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12
Use a dry pastry brush to push the powder through a strainer into a clean, dry container.
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13
Blend and strain the larger bits again.
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14
Store in a tightly sealed jar away from light for up to 3 months.
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15
Recipe courtesy Sally Schneider
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16
If you are using tea bags, cut them open.
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17
Empty the tea into a blender or spice grinder.
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18
Blend the tea for at least 1 minute at high speed, until you have the finest-possible powder.
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19
Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air.
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20
Use a dry pastry brush to push the powder through a strainer into a clean, dry container.
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21
Blend and strain the larger bits again.
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22
Store in a tightly sealed jar away from light for up to 3 months.
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23
Recipe courtesy Sally Schneider
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24
Break the mushrooms into 1/2-inch pieces and place in a blender or spice grinder.
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25
Blend for at least 1 minute at high speed, until you have the finest-possible powder.
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26
Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air.
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27
Use a dry pastry brush to push the powder through a strainer into a clean, dry container.
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28
Blend and strain the larger bits again.
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29
Store in a tightly sealed jar away from light for up to 3 months.
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30
Recipe courtesy Sally Schneider
