| 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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