| 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>
A Message from our Provider:
“Famous last words: I’ll get right with God later”