| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
New Orleans |
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil or butter |
| 4 |
|
Serrano chiles; stemmed, seeded & chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
lg |
Poblano chiles; roasted, peeled; seeded, chopped |
| 4 |
|
Large; meaty bell peppers, roasted; peeled, seeded, chopped more fresh chiles; roasted; peeled, seeded, chopped [these should roughly equal the volume of the bell peppers.] (up to) |
| 4 |
|
Habanero chiles; seeded (optional!) and chopped |
| 1 |
lg |
Onion; peeled and chopped |
| 1 |
cn |
(14.5-oz) Italian-style tomatoes; chopped with juice |
| 6 |
tb |
Brown sugar |
| 1/2 |
c |
Fresh orange juice |
| 2 |
tb |
Fresh lime juice |
| 2/3 |
c |
Vinegar |
| 1 |
tb |
Minced fresh basil |
| 2 |
tb |
Minced fresh cilantro |
| 1 |
tb |
Fresh thyme [or 1/2 tsp. dried] |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground coriander |
| 2 |
ts |
Dry mustard |
| 1 |
|
Bay leaf |
|
|
Salt & pepper |
INSTRUCTIONS
From: faustink@neosoft.com (Doug Faust)
Date: Tue, 6 Aug 1996 20:14:12 -0500 (CDT)
Some more recipes from the New Orleans Hot luck, courtesy of Johnette
Hassell
Sautee serranos, garlic, and onion =91til onion is soft, about 5 minutes.
Add everything else, except the salt and pepper, and cook 15 minutes. It
spatters a lot so either cover partially or use a splatter screen. Reduce
heat and simmer until thick and most of liquid has evaporated, about 1/2
hour. Process and season with salt and pepper to taste.
I make this whenever I have a bunch of fresh chiles, so the exact heat
level varies. But this is a wonderful way to keep fresh chile. It helps if
all the peppers are the same color or color group, but that's not
necessary. I put this on everything from grilled beast to sandwiches.
I "can" this by putting in hot, sterile jars and process in hot water for
15 minutes.
CHILE-HEADS DIGEST V3 #066
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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