This may not be the most attractive dish but other than the sauce being too thick I was pleased with how it turned out. It had a nutty flavor with mildly sweet undertones.
It started by pouring hot water over walnuts and almonds and leaving them to soak for an hour or so.
Then I got the red rice cooking by roasting it in a dry pan for a few minutes then rinsing and then boiling it in salted water. Red rice has a nuttier flavor than brown rice and is reminiscent of wild rice.
While the rice was cooking and the nuts were soaking I used a torch to char the Chilaca chiles. As the peppers were roasted I put them in a closed bag to sweat, facilitating the removal of the skin.
I didn’t attempt to remove every bit of skin but made sure to get out all the seeds and connecting ribs. A potter’s loop tool works well for the job but it is just as easy to pull them out with the fingers.
For the filling I sautéed onion, garlic and celery with a little kosher salt.
I had previously soaked some golden raisins (Sultanas) and had dry roasted a few walnut pieces. I added them, the cooked red rice and a few dried cranberries. The walnuts were a bit burnt but they added interesting bursts of flavor that weren’t objectionable.
Meanwhile the soaked walnuts and almonds were blended with the water they were soaked in. I also blended in some kosher salt, a few roasted sesame seeds and a couple Medjool dates. I placed the stuffed peppers in a baking dish on some of the nut sauce then poured the rest of the sauce over the peppers. I knew before I poured it that it was way too thick but time was running out and I was in a rush to get it in the oven.
The raisins and cranberries added little bits of sweetness and the dates gave the sauce a subtle sweetness as well. Overall it was a worthwhile endeavor.