| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 8 | Servings | ||
INGREDIENTS
| 20 | Habaneros | |
| 1 | lg | Chipotle in adobo sauce or- |
| 3 | sm | Ones |
| 1 | White onion; chopped | |
| 2 | Cloves garlic; chopped | |
| 1 | ts | Ground cumin |
| 1 | tb | Lemon juice |
| 1/2 | Apple; peeled | |
| 1 | ts | Salt |
| 1/4 | c | Distilled white vinegar |
| 1 | tb | Lemon juice |
| 3/4 | c | White wine |
INSTRUCTIONS
Stem and seed the habaneros, leaving the inner membranes. Combine the habaneros with all the other ingredients except the lemon juice and wine in a blender and process to a fine puree. Transfer to a nonreactive pan and cook over low-medium heat for ten minutes. Add lemon juice and wine, mix well and transfer to sterilized sauce bottles. Keep refrigerated, shake well before use. I found that this sauce improves over time, apparently as the wine turns into vinegar. Adapted by Gabi Shahar from a recipe by Jeremy Nguyen, November 1994. gabi@comm.mot.com (Gabi Shahar) CHILE-HEADS ARCHIVES From Glen Hosey's Recipe Collection Program, hosey@erols.com Posted to MM-Recipes Digest V3 #239 Date: Mon, 02 Sep 1996 12:02:26 -0400 From: Walt Gray <waltgray@mnsinc.com>
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