| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 4 | Servings | ||
INGREDIENTS
| 1 | sm | Dried Habanero (we'll only use a very small piece) |
| 1/2 | ts | Salt |
| 1 | tb | Butter (optional) |
| 1 1/2 | tb | Dark brown sugar |
| 12 | Golden raisins; chopped up | |
| 3 | tb | Apricot preserves |
| 1 | ts | White wine vinegar or lemon juice |
INSTRUCTIONS
Mike McNally <m5@tivoli.com> In a good-sized skillet heat about a half-cup water over medium heat until it begins steaming. Carefully cut small slices from the dried habanero and chop those finely to accumulate about 1/2 tsp or so of flakes, adjusting to your taste and heat tolerance. (You might want to wear rubber gloves when touching the pepper; at least be careful and don't touch your eyes until your hands have been thoroughly washed.) Add the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to melt. Add the brown sugar (stir to dissolve) and raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan, and make sure all the gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should just brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat grilled chops or meat slices with the glaze by simmering the meats with the glaze for a couple minutes on each side. Spread a teaspoon or so on each serving plate and arrange meats on top. Little mint sprigs and curls of orange peel could be used to give a truly foofy appearance, if you like that kinda thing. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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