| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
8 |
Servings |
INGREDIENTS
| 6 |
|
Habanero chiles; stems removed |
| 1/2 |
lb |
Carrots; peeled and cut in to pieces |
| 1/2 |
|
Red bell pepper |
| 1 |
lg |
Onion quartered |
| 1 |
|
Head garlic |
| 3 |
tb |
Lime juice |
| 3 |
tb |
White vinegar |
| 3 |
ts |
Cumin; adjust to your taste |
|
|
Salt and pepper to taste |
INSTRUCTIONS
I was attempting to mimic a sauce recipe and came pretty close, it was
based on carrots and habs. Unfortunately I didn't write it down, but I can
get you in the ball park.
Blend all ingredients to the consistency you desire, add additional liquids
as needed to make a wet slurry. Keep it sort of grainy. Pour in sauce pan
and cook over medium heat for 10 minutes or less. It will darken a little,
but don't over cook, keep it tasting fresh.
These ingredients are approximate, my blender leaked so the liquid
measurements are really a guess and I kept adjusting the cumin as I
experimented.
This mixture really livened up a standard Mayo based cole slaw, and was
accompaniment to meat.
Chuck Beekman chuck@micros.com
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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