| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
|
Medium-sized banana; sliced |
| 1 1/2 |
lg |
Carrots; diced small |
| 1 |
md |
TX 1015 onion*; diced small |
| 5 |
|
Fresh picked orange habaneros; diced |
| 10 |
|
Fresh picked piquins; diced |
| 5 |
|
Fresh picked; (smallish) cayennes, diced |
| 1/2 |
|
Fresh picked small green bell pepper; diced small |
| 1 |
|
Fresh picked hot banana pepper; diced |
| 2 |
|
Scallions; (greens & all), sliced |
| 5 |
sm |
Cloves garlic; minced |
| 1 |
ts |
(approx.) Kosher salt |
|
|
Freshly ground black pepper; (he used Tellicherry) to taste |
| 1 |
tb |
Coleman's dry mustard |
|
|
Water for blending only; (not too much, approx. 1/2 cup) |
| 1 |
tb |
(or less) Peanut oil |
INSTRUCTIONS
Makes approx 1 1/2 cups. Keep leftovers refrigerated and tightly covered.
He removed most all of the seeds but left some of the membranes.
Saute onions and habs in small amount of peanut oil in non-stick pan till
softened and dark brown in spots (try not to cough) and set aside.
Put all other ingredients (except salt, pepper and mustard) in a blender
and blend until it forms a slightly chunky puree (you want to have small
bits of identifiable color left and some texture). Remove all except
approx. 1/2 cup of this chunky puree to a separate bowl and set aside.
Pour the sauted onions and habs in the blender with the 1/2 cup puree and
blend until smooth.
Pour the reserved chunky puree into the same skillet used to saute the
onions and habs (the clean up crew will appreciate this), add the smooth
puree along with the salt, pepper, and mustard and reduce over low heat,
simmering for approx. 10 minutes until desired thickness (10 minutes =
approx. thickness of Inner Beauty Sauce).
Taste and re-season with salt and pepper as needed.
Get a big spoon and eat it straight from the skillet <vbg>. Also very good
with pork, turkey and on toasted bagels with cream cheese. That's all we
had enough to try it with before we ran out. If you try other uses, let us
know what you found to be good; making more as soon as a couple more habs
ripen.
*Note: Texas 1015s are sweet yellow onions like Vidalias or Walla Wallas,
sub whatever sweet ones you have.
Posted to CHILE-HEADS DIGEST by Deb deForest <deforest@selec.net> on Jul
26, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
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