Yield: 2 cups
|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)