INGREDIENTS

INSTRUCTIONS

I don't know how traditional this is since I haven't previously paid
particular attention to sauces involving chipotles.  I added enough
liquid (vinegar+chipotle water) to make about 3 oz of  sauce. It didn't
come out very spicy and the chipotle and apricot  flavors really
overwhelmed the habaneros.  The next time I'd probably  leave in the
insides of the habaneros or add more of them, or both.  As an added
bonus: mix this sauce with tapenade & spread on toast.  (That's what I
had for lunch today.  It was very tasty.)  As an extra-special added
bonus: mix the sauce with tapenade and  puree'd peanuts (aka peanut
butter), and spread on toast.  (Use  approximately equal amounts by
volume.)  Also surprisingly tasty.  I  would have expected that the
olives and peanut butter wouldn't go so  well together, but everything
blended rather nicely. Be warned that I  may have weirder taste than
you do. I do not recommend adding jelly  to the mix.
<jeremy@apple.com> (jeremy j. b. nguyen)  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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