| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Fusion | Low fat, Kitpath, Restaurant | 20 | Servings |
INGREDIENTS
| 2 | Dried ancho chilies; seeded | |
| 2 | Dried chipotle chilies; seeded | |
| 1 | qt | Water |
| 6 | tb | Red currant jelly |
| 6 | tb | Honey |
| 2 | tb | Spanish sherry vinegar |
INSTRUCTIONS
MAKES ABOUT 1-1/4 CUPS CHILE JELLY works greats as a glaze for ham and roasted chicken. Toast ancho and chipotle chilies in a dry saucepan over medium- high heat until fragrant, about 1-2 minutes. Add water and bring to a simmer. Continue to simmer over medium heat until water has evaporated almost completely. Add red Currant jelly, honey and vinegar, and bring to a boil. Remove immediately from heat, transfer to a food processor and puree. Place in a clean bowl and let cool. Per serving (1 tablespoon) 44 calories, 6 percent from fat (0.3g), 90 percent from carbs, 4 percent protein. >recipe from Norman Van Aken's (1998) cookbook: Norman's New World Cuisine (Random House). NOTES : Miami's new "Fusion" cooking called "New-World Cuisine" uses, for example, Latino spices; Asian ingredients, South Florida seafood and produce, and sometimes adds African or African-Caribbean flavors. On the menu at Norman's in Miami: "Calypso Calamari with Pickled Scotch Bonnet Tartar Salsa" and stir-fried tropical fruits to stuff a crepe. Recipe by: Van Aken, Norman's New World Cuisine Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 16, 1998
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