| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
4 |
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
Mike <mkbowers@ucdavis.edu>
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.
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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