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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