| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Hot! |
2 |
Pints |
INGREDIENTS
| 8 |
|
Red savinas; seeds and all |
| 3 |
|
Red cherry peppers; seeded |
| 1/2 |
c |
Carrot; grated |
| 1/2 |
c |
Onion; grated |
| 8 |
|
Garlic; pressed |
| 1/4 |
c |
Cider vinegar |
|
|
Juice of 3 limes |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
c |
V-8; or tomato juice |
INSTRUCTIONS
Grate the carrots and onion into a saucepan. Add the garlic and simmer
slowly over low heat. Meanwhile, chop the peppers finely, seeds and all,
and add them to the saucepot along with the vinegar, lime juice, and
seasonings. Keep the heat on low, cover the pan, and continue to simmer
for about 10 minutes or until the peppers are soft.
Pour the sauce into a blender and puree, drizzling in the V-8 juice until
the sauce is smooth and thin enough to pour. Bottle off and enjoy.
Contributor: Dave Sacerdote
Posted to CHILE-HEADS DIGEST by Dave Sacerdote <davesas@tiac.net> on Sep
25, 1998
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