Dried chile peppers are underrated. Most people are scared that they’re too spicy, but a mild chile pepper makes other flavors pop and adds a bold finishing touch to your food.
I loved your gefilte fish loaf upgrades, and would love to share one I got from a neighbor on a WhatsApp group. This recipe was posted by Elaine Meyers on our Har Nof group. It’s incredibly easy and very tasty.
Mix 1 6-oz (170-g) can tomato paste with water to fill the empty can and 1 Tbsp each of soy sauce, vinegar (preferably balsamic), and honey or silan.
Defrost the frozen loaves just enough to peel off the paper easily. Oil a baking dish (I prefer glass), add a thin layer of the sauce, and place the loaves on top. Pour the remaining sauce over them. Bake until the fish seems ready — you don’t want it to burn on top. You can cover it for first 30–40 minutes, then uncover for 20. I check it with a toothpick, just like a cake!
I double this recipe to cover three loaves. It freezes beautifully.
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