| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 1 |
lg |
White onion, finely diced (any kind will do, I suspect) |
| 4 |
|
Red serrano or cayenne chiles, chopped (not seeded-recipe says not to) |
| 2 |
|
Canned chipotle chiles, along with any adobo sauce that clings |
| 1 |
|
Plump garlic cloves, minced (up to 2) |
| 2 |
tb |
Red wine vinegar |
INSTRUCTIONS
this recipe comes from the book "Onions, Onions, Onions" by Linda and Fred
Griffith. I haven't tried it, but they recommend it for chicken wings, or
marinating shrimp for barbecuing, among othre things.
In med. non-aluminum saucepan, over high heat, combine oil, onion, fresh
chiles, chipotles, and garlic. Bring mixture just to a boil; remove from
heat and set aside to cool to room temp. Combine chile mixture and vinegar
in the bowl of a food processor fitted with the metal blade. Puree until
smooth. Pour sauce into a sterilized jar and cover tightly. Let flavors
marry at room temp for several days before using. This sauce will keep,
refrigerated, for several weeks.
Posted to CHILE-HEADS DIGEST V3 #255 by Shea Miller <MILLERS@EM.AGR.CA> on
Mar 04, 1997.
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