Cherry cascabel chile sauce

Yield: 4 Servings

Measure Ingredient
1 ounce Cascabel chile peppers; stemmed; seeded, or use Mirasol or Guajillo
6 ounces Dried cherries; stemmed, seeded
1 \N Lemon; juiced
1 \N Orange; juiced
1 tablespoon Honey
½ cup Water

Mike <mkbowers@...>

Put everything in a pan, bring to boil, reduce heat to a simmer. Cook for 10 min, or until reduced by ½. Remove from heat, let cool slightly, then puree in a blender or food processor. Strain thru sieve, reheat over low heat before serving. Makes about 1 cup.

I served this over poached salmon which turned out pretty well: I poached the salmon in water with one each lemon, lime and orange halved and added when boiling, then add the salmon and cook until just done.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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