| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 4 | Servings | ||
INGREDIENTS
| 1/2 | Bell pepper; roasted and chopped | |
| Olive oil | ||
| 1 | sm | Onion; chopped |
| 1 | sm | Tomato; chopped |
| 1 | Jalapeno pepper; minced finely | |
| 2 | Apricots; chopped | |
| 2 | tb | Dark rum |
| Apple cider |
INSTRUCTIONS
Recipe By: rec.food.cooking - kenf@advtech.uswest.com Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin. 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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