| 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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