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Post by Chilli-head on 28th December 2017, 12:08 pm

This is what I did with some of the giant turkey.

Put 4 cloves of garlic, still in their peel, in a dry pan on a medium heat.  Turn occasionally until there are blackened patches on the skin.  Peel, chop and put in a blender.

Soak some dried chillies - your choice of types, but including at least one Mulato type will give a lovely rusty colour to the sauce. I used one big Mulato and 3 Aji Lemon drop, shaking out the seeds before soaking.  Add them to the blender.

Blacken a load of tomatoes and peppers under the grill.  Normally I'd use say 4 tomatoes and 3 peppers. This time I used more like 5 peppers because there was a lot of turkey. Peel, add to the blender.

Blend it all up.  Heat some oil in a frying pan, add the paste and fry for 5 minutes, stirring to prevent sticking.

Add shredded, cooked turkey meat, and water to just cover (*).  Simmer until done, adjust seasoning with salt and pepper to taste.

(*) At this stage Mrs C-H tasted it and declared it far too hot, so I tossed in an extra tin of chopped tomatoes with the water to dilute the heat a bit !
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