INGREDIENTS

INSTRUCTIONS

Recipe By: Jennifer Trainer Thompson in "Hot Licks"
Submerge the ancho in a pot of hot water and soak until soft, about 20
minutes. Chop ancho finely and reserve. Roast and peel the Dutch chile.
Stem, seed, and finely chop the chile.
Stem and seed the Scotch bonnets, leaving the inner membranes (and, if
desired, a few seeds). Combine the Scotch bonnets with onion and garlic in
a food processor and process until very finely chopped. Combine lemon
juice, rum, and vinegar in a nonreactive pan and bring to a boil. Pour
liquid into processor, add the oregano and Dutch chile, and process
lightly. Add the ancho teaspoon by teaspoon, processing briefly in between,
pulsing only enough to obtain a smooth, yellow-orange sauce, highlighted by
red flecks. (Overprocessing or adding too much ancho will result in a
redder sauce, which is also quite beautiful.) Refrigerated, this sauce will
keep 6 weeks. 2 cups.
Serving Ideas : Curtis sez: Try this on blackeye peas for a great snack!
NOTES : This recipe has the basic ingredients of a Carribean hot sauce,
although the Scotch bonnet peppers appear in extremis for those who care
about flavor but can't get enough heat. The recipe is not named after the
Navy fighter plane that starred in Desert Storm, but after the sixteen
chiles that create a heat storm of their own in this sauce. In other words,
this is a sauce for chileheads whose predictable reaction to all hot sauce
is, "oh, it wasn't that hot," because the F-16 takes no prisoners.
Though many Carribean sauces feature one chile type, I also used an ancho
and a fresh red chile; I like the fuller tones of the ancho, and the red
chile adds a lingering heat to the hit-and-run Scotch bonnet. Perhaps just
as important, the red chile contributes brilliant crimson flecks to an
otherwise golden sauce, which I like to think of as little warning flags
signaling the red-hot heat to come.
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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