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Fruit: The Dreaded Red Menace

Source of Recipe

Marinades, by Jim Tarantino


Recipe Introduction

There's a variation on this sauce called the "Smoky Red Menace" and it uses 3 - 4 dried chipotles instead of the habaneros. Jim Tarantino says about this sauce: "For Philadelphia's Book and the Cook event, I wanted to streak some red sauce paint through pools of Yellow Hell marinade for a dish called Mango Shrimp from Hell. Well, the red sauce never made it to the shrimp - it tasted so good that we marinated chicken breasts with it instead. Peopleare initially fooled by the sweet raspberry flavor, but this marinade packs a fair amount of heat. We started referring to the marinade in the restaurant as the "Dreaded Red Menace." It's wonderful as a dipping sauce too."

List of Ingredients

3 Dried Habanero Chilies
1 tablespoon Grated Orange Zest
1 cup Raspberry Vinegar
1 1/2 cups Unsweetened Raspberries -Fresh Or Frozen
1/3 cup Fresh Orange Juice


Recipe

Combine the chiles, orange zest, and vinegar in a heavy nonreactive pot and bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the solids. Return the vinegar to the saucepan. Puree the raspberries in a food processor fitted with a PLASTIC dough blade. (A steel blade will crush the seeds, which will lend a bitter taste to the food.) Then strain. Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes. Cool to room temperature and add the orange juice. The marinade will keep in the refrigerator in an airtight jar for 1 to 2 weeks. Yield: 1 1/2 cups. Marinate shrimp for 2 to 3 hours; chicken breasts 4 to 6 hours.