F-16 Afterburner Hot Sauce
Serving Size : 32 Preparation Time :0:10
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
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
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