| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Chiles, Sauces | 1 | servings | |
INGREDIENTS
| 6 | lg | Anaheim peppers; about 12 oz |
| 4 | Serrano peppers; about 1/2 oz | |
| 2 1/4 | c | Distilled white vinegar |
| 1 | c | Water |
| 1 | tb | Salt |
INSTRUCTIONS
Remove the stems from the peppers, cut them lengthwise in half, and remove the seeds. Cut crosswise into 1/2" thick slices. Put the peppers, vinegar, water and salt in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil, reduce the heat to medium, and simmer for 20 minutes. Remove from the heat and let steep until completely cool. Pour the mixture into a food processor or blender and process until smooth. Strain through a fine-mesh sieve, pour into sterilizied bottles, and secure with airtight lids. Refrigerate and let age for at least 2 weeks before using. The sauce can be stored in the refrigerator for up to 6 months. Risa's comments: I used dried New Mexicans and serranos for the sauce. That is what I had. I rehydrated the dried peppers, seeded them and cut them into small pieces and added them to the serranos. NOTES : Every Day's A Party by Emeril Lagasse, Published by WIlliam Morrow, 1999. ISBN # 0-688-16430-7. Recipe by: Every Day's A Party by Emeril Lagasse, p. 274 & 275 Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Oct 05, 1999, converted by MM_Buster v2.0l.
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