F-16 afterburner

Yield: 2 cups

Measure Ingredient
½ \N Dried ancho chile
2 \N Fresh red Dutch, Thai, or Jalapeno chilies
16 \N Fresh Scotch bonnet or Habanero chilies, preferably orange or golden yellow
2 cups Coarsly chopped yellow onion
14 mediums Garlic cloves
2 teaspoons Fresh lemon juice
11 teaspoons Amber or light rum
2 cups Distilled white vinegar
½ teaspoon Dried oregano

Submerge the ancho in hot water and soak until soft, about 20 minutes. Chop ancho finely and reserve. Roast and peel the Dutch chile; stem, seed and chop finely.

Stem and seed the Scotch bonnets, leaving the inner membranes (and, if desired, a few seeds). Combine Scotch bonnets with onion and garlic in a food processor and process until very finely chopped. Combine lemon juice, rum and vinegar in a non-reactive 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. Keeps refrigerated up to six weeks.

Michelle Hancock's column appears August 10, 1994 in the Fort Worth Star Telegram

NOTES: Ancho peppers are very mild. I had no luck finding red jalapeno peppers here in the American outback and red Thai peppers tend to be much hotter than needed... so I used green jalapenos and got green flecks instead of red. A little of this goes a long way.

Submitted By DAVE DRUM On 01-23-95 (1139)

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