Yield: 20 Servings
|2 \N||Dried ancho chilies; seeded|
|2 \N||Dried chipotle chilies; seeded|
|6 tablespoons||Red currant jelly|
|2 tablespoons||Spanish sherry vinegar|
MAKES ABOUT 1-¼ CUPS
CHILE JELLY works greats as a glaze for ham and roasted chicken.
Toast ancho and chipotle chilies in a dry saucepan over medium- high heat until fragrant, about 1-2 minutes. Add water and bring to a simmer.
Continue to simmer over medium heat until water has evaporated almost completely. Add red Currant jelly, honey and vinegar, and bring to a boil.
Remove immediately from heat, transfer to a food processor and puree. Place in a clean bowl and let cool.
Per serving (1 tablespoon) 44 calories, 6 percent from fat (0.3g), 90 percent from carbs, 4 percent protein.
>recipe from Norman Van Aken's (1998) cookbook: Norman's New World Cuisine (Random House).
NOTES : Miami's new "Fusion" cooking called "New-World Cuisine" uses, for example, Latino spices; Asian ingredients, South Florida seafood and produce, and sometimes adds African or African-Caribbean flavors. On the menu at Norman's in Miami: "Calypso Calamari with Pickled Scotch Bonnet Tartar Salsa" and stir-fried tropical fruits to stuff a crepe.
Recipe by: Van Aken, Norman's New World Cuisine Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 16, 1998