| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 1 | oz | Cascabel chile peppers; stemmed, seeded, or use mirasol or guajillo |
| 6 | oz | Dried cherries; stemmed, seeded |
| 1 | Lemon; juiced | |
| 1 | Orange; juiced | |
| 1 | tb | Honey |
| 1/2 | c | Water |
INSTRUCTIONS
http://neptune.netimages.com/~chile/recipe/cherry_cascabel_chile_sauce rcp Put everything in a pan, bring to boil, reduce heat to a simmer. Cook for 10 min, or until reduced by 1/2. Remove from heat, let cool slightly, then puree in a blender or food processor. Strain thru sieve, reheat over low heat before serving. Makes about 1 cup. I served this over poached salmon which turned out pretty well: I poached the salmon in water with one each lemon, lime and orange halved and added when boiling, then add the salmon and cook until just done. Posted to CHILE-HEADS DIGEST by Michael Bowers <bowers@elsie.ucdavis.edu> on Mar 12, 1999, converted by MM_Buster v2.0l.
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