member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Adam Hiller      

Recipe Categories:

    F-16 Afterburner Hot Sauce


    Source of Recipe


    Mimi's Cyber-Kitchen

    List of Ingredients




    1/2 dried chile ancho
    1 fresh red Dutch, Thai, or jalapeno chile
    16 fresh Scotch bonnet or habanero chiles
    preferably orange or golden yellow
    1 cup coarsely chopped yellow onion
    4 medium garlic cloves
    1 tablespoon fresh lemon juice
    1 tablespoon light or amber rum
    1 cup distilled white vinegar
    1/2 teaspoon dried oregano

    Recipe



    Submerge the ancho in a pot of hot water and soak until soft, about 20 minutes. Chop ancho finely and reserve. Roast and peel the Dutch chile. Stem, seed, and finely chop the chile. Stem and seed the Scotch bonnets, leaving the inner membranes (and, if desired, a few seeds). Combine the Scotch bonnets with onion and garlic in a food processor and process until very finely chopped.

    Combine lemon juice, rum, and vinegar in a nonreactive pan and bring to a boil. Pour liquid into processor, add the oregano and Dutch chile, and process lightly. Add the ancho teaspoon by teaspoon, processing briefly in between, pulsing only enough to obtain a smooth, yellow-orange sauce, highlighted by red flecks. (Overprocessing or adding too much ancho will result in a redder sauce, which is also quite beautiful.) Refrigerated, this sauce will keep 6 weeks.

    MAKES 2 CUPS

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |