Yield: 1 Servings
|4||Habaneros (insides removed)|
|2||Chipotles (soaked in just-boiling water for about 15 minutes)|
|Some of the water from the Chipotles|
|Some apple cider vinegar|
|⅛ teaspoon||Salt or less|
I don't know how traditional this is since I haven't previously paid particular attention to sauces involving chipotles.
I added enough liquid (vinegar+chipotle water) to make about 3 oz of sauce.
It didn't come out very spicy and the chipotle and apricot flavors really overwhelmed the habaneros. The next time I'd probably leave in the insides of the habaneros or add more of them, or both.
As an added bonus: mix this sauce with tapenade & spread on toast. (That's what I had for lunch today. It was very tasty.) As an extra-special added bonus: mix the sauce with tapenade and puree'd peanuts (aka peanut butter), and spread on toast. (Use approximately equal amounts by volume.) Also surprisingly tasty. I would have expected that the olives and peanut butter wouldn't go so well together, but everything blended rather nicely. Be warned that I may have weirder taste than you do.
I do not recommend adding jelly to the mix.
<jeremy@...> (jeremy j. b. nguyen) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .