Crazy coyote's roasted red savina hot sauce

Yield: 1 Servings

Measure Ingredient
2 \N Red Savina Habaneros; (or 4 regular Habs) roasted and diced
8 \N Roma; (AKA saladette, plum, salsa) tomatoes, roasted and diced
1 small Onion roasted and diced
2 \N Cloves garlic roasted and diced
½ teaspoon Mexican oregano - toasted/roasted; up to 3/4, up to
2 tablespoons Fresh lime juice
2 tablespoons Olive oil
¼ teaspoon Salt

After roasting the veggies, peal off the charred skin (except the habs) leaving bits of charred skin on the veggies. Next place all of the ingredients in a blender /food processor except the salt & olive oil. Puree all until it is smooth. Next heat the olive oil in a saucepan and heat. Add the sauce and simmer for 5-7 minutes. While simmering stir in the salt.

Note: use a ripe lime- which should be yellow not green.

The sauce should keep in a fridge for 1-2 weeks.

Like I said I just made this last night. I never make a recipe exactly the same two times in a row... I like to play with my food.. guess I never really grew up ;-).

Anyway last night I added a shot (+) of Triple sec to the sauce... yummy ( I also used 4 red Savina habs to make it hotter).

Posted to CHILE-HEADS DIGEST by "Chile (Red Savina Habanero) Coyote" <coyote@...> on Oct 07, 1998, converted by MM_Buster v2.0l.

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