| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Red Savina Habaneros; (or 4 regular Habs) roasted and diced |
| 8 |
|
Roma; (AKA saladette, plum, salsa) tomatoes, roasted and diced |
| 1 |
sm |
Onion roasted and diced |
| 2 |
|
Cloves garlic roasted and diced |
| 1/2 |
ts |
Mexican oregano – toasted/roasted; up to 3/4, up to |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Olive oil |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
After roasting the veggies, peal off the charred skin (except the habs)
leaving bits of charred skin on the veggies. Next place all of the
ingredients in a blender /food processor except the salt & olive oil. Puree
all until it is smooth. Next heat the olive oil in a saucepan and heat. Add
the sauce and simmer for 5-7 minutes. While simmering stir in the salt.
Note: use a ripe lime- which should be yellow not green.
The sauce should keep in a fridge for 1-2 weeks.
Like I said I just made this last night. I never make a recipe exactly the
same two times in a row... I like to play with my food.. guess I never
really grew up ;-).
Anyway last night I added a shot (+) of Triple sec to the sauce... yummy (
I also used 4 red Savina habs to make it hotter).
Posted to CHILE-HEADS DIGEST by "Chile (Red Savina Habanero) Coyote"
<coyote@calweb.com> on Oct 07, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””